Crispy Smashed Potatoes with Garlic Pesto
By Jenny Pham
We all know how versatile potatoes can be and most likely have tried them in crispy and/or mashed forms. What if we combine the two and indulge in crispy mashed potatoes? Sounds too good to be true, right? It’s not. These baked smashed potatoes topped with garlic pesto will change the way you consume potatoes, because it did for us and we cannot wait to share this recipe.
All it takes is 10 ingredients and an hour out of your day to achieve this recipe. The first step is to boil the potatoes down until they are fork tender. We use baby potatoes to expedite the boil process and allow more potatoes to fit on the dish (trust us, you’re going to want more after the first bite).
What really makes this recipe divine is the garlic pesto sauce, which can be made in just 5 minutes! It is a blend of fresh basil, garlic, pine nuts, lemon juice, olive oil, salt and pepper, and nutritional yeast. Interestingly enough, the nutritional yeast adds a cheesy flavor to the sauce. Feel free to taste the sauce as you go and add any additions to balance out the flavor to your liking.
These potatoes can be enjoyed on its own or served as a side dish with any meal, whether it’s pasta or a hearty steak dinner. If you want to make this recipe in advance of a dinner party or during your weekly meal prep, simply store the baked potatoes and the garlic pesto sauce in separate airtight containers. To heat up, place the potatoes back in the oven to bake for 7 minutes or until crispy, top with the garlic pesto sauce, and enjoy! The potatoes will keep up to 4 days and the sauce will be good even a week later.