These Garlic Pesto Smashed Potatoes are the kind of side dish that quietly steals the show. Crisp on the edges, tender inside, and brightened by a garlicky pesto finish, they pair with weeknight proteins or stand alone as party food. The technique is forgiving and fast, so you get better texture than roasted whole potatoes with very little extra effort.

I like this recipe because it’s modular: the potatoes are straightforward, and the pesto transforms them into something clearly intentional. Make the pesto from scratch if you have fresh basil and a food processor. If you don’t, a good jarred pesto still brings the herbal, garlicky lift these potatoes need.

You’ll find clear steps below and sensible tips on timing, gear, and troubleshooting. Read through once, set a timer, and you’ll have perfectly smashed potatoes with golden edges and a bright, herb-forward finish.

What Goes Into Garlic Pesto Smashed Potatoes

1 1/2 lbs. (2.4 kg) baby yellow potatoes, rinsed — small, tender potatoes cook quickly and crush well; keep them roughly the same size for even cooking.
garlic pesto — provides the herb, garlic, and oil boost; homemade or store-bought both work, but use a spoonful per potato for rich flavor.
3 tablespoons olive oil — helps the potatoes brown and crisp in the oven; brush on while flattened for even coverage.
salt — essential for seasoning at two points: after oiling and again after pesto if needed.
ground black pepper — adds warmth and a subtle bite; freshly ground is best.
chopped parsley — a fresh, bright garnish that lifts the finished dish and adds color.

From Start to Finish: Garlic Pesto Smashed Potatoes

Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper.
Place 1 1/2 lbs. (2.4 kg) baby yellow potatoes (rinsed) in a large pot and cover with cold water.
Bring the water to a boil, then cook the potatoes until tender when pierced with a fork, about 15 minutes. Drain the potatoes and let them cool until they are just cool enough to handle (about 5 minutes).
Have the garlic pesto ready.
Transfer the potatoes to the prepared baking sheet and space them so you can flatten each one.
Using the bottom of a small saucepan, gently press each potato to flatten it, keeping it intact.
Brush the flattened potatoes with 3 tablespoons olive oil, then sprinkle with salt and ground black pepper.
Bake until the potatoes are golden brown and crisp at the edges, about 15–20 minutes.
Remove the potatoes from the oven, brush the garlic pesto generously over them, then sprinkle with chopped parsley. Serve immediately.

Top Reasons to Make Garlic Pesto Smashed Potatoes

Speed: Most of the time is hands-off boiling and baking. You can have them on the table in under an hour.
Texture: They combine tender interior and crisp edges in one bite, which most people love.
Flavor boost: A little pesto goes a long way. It turns humble potatoes into something herb-forward and vibrant.
Versatility: Serve with grilled meat, roasted vegetables, or as finger food at gatherings.
Make-ahead friendly: Potatoes can be boiled earlier and finished when needed.

If You’re Out Of…

Baby yellow potatoes: Use other small waxy potatoes (fingerlings, new potatoes) of similar size; cooking time will be comparable. If only larger potatoes are available, cut them into 1 1/2–2 inch pieces so they cook through.
Garlic pesto: Mix olive oil, chopped garlic, basil (or parsley), a bit of grated Parmesan (if you have it), salt, and lemon juice for a quick stand-in. The recipe’s directions assume pesto is already prepared, so make a simple emulsion if needed.
Olive oil: Neutral oils with a higher smoke point (light avocado or sunflower) will work for roasting, but olive oil adds flavor you’ll miss if you swap it out completely.
Fresh parsley: You can omit it or use another fresh herb like chives, basil, or cilantro depending on the pesto and the flavor profile you want.

Kitchen Gear Checklist

Large pot — to boil the potatoes evenly.
Baking sheet lined with parchment — for easy cleanup and even browning.
Small saucepan or heavy-bottomed pan (for smashing) — use the flat bottom to press each potato.
Basting brush or spoon — to apply olive oil and pesto.
Colander — to drain potatoes after boiling.
Kitchen timer — keep the boil and bake times accurate.

Slip-Ups to Skip

Overcooking the potatoes: If they’re falling apart before you press them, they’ve been boiled too long. Aim for fork-tender but still holding shape.
Under-oiling: Skimp on oil and you’ll miss that crisp, golden edge. Brush each potato well.
Smashing too hard: Press gently. The goal is a flattened disc with intact surface area, not mashed texture.
Adding pesto before baking: If you bake with most pesto applied, it can brown and lose vibrancy. The recipe calls for brushing pesto after baking for fresh flavor.
Skipping seasoning: Potatoes need salt at more than one stage. Season after oiling and taste once pesto is on, adjusting if necessary.

Seasonal Flavor Boosts

Spring: Add lemon zest to the pesto or finish with a squeeze of lemon for brightness.
Summer: Fold a few chopped sun-dried tomatoes into the pesto for savory sweetness that pairs with fresh basil.
Autumn: Top with a light sprinkle of toasted pine nuts or chopped walnuts for texture contrast.
Winter: Stir a pinch of red pepper flakes into the olive oil before brushing for a subtle warmth that cuts through richer mains.

Insider Tips

Match potato sizes: Choose baby potatoes that are close in size so the batch finishes at the same time.
Cool slightly before smashing: Let the boiled potatoes sit for about 5 minutes so they’re easier to handle and less likely to burst.
Use parchment or a silicone mat: It prevents sticking and makes turning and cleanup simple.
Brush, don’t soak: Use just enough oil to coat the surface; too much will pool on the baking sheet and steam the potatoes instead of crisping them.
Apply pesto while hot: The warm potatoes will take on the pesto’s oils and aromatics better, making every bite fragrant.
To reheat: Warm in a 375°F oven for 8–10 minutes to restore crispness; a microwave will make them soft instead of crunchy.

Storing Tips & Timelines

Refrigerate: Store leftover finished potatoes in an airtight container in the fridge for up to 3 days. Keep pesto-coated potatoes separated from fresh herbs if you want to preserve parsley color.
Freeze: Not ideal after coating with pesto. If you must freeze, flash-freeze the baked but unpestoed potatoes on a tray, then transfer to a bag for up to 2 months. Reheat and then add pesto.
Reheating best practice: For best texture, reheat in a 375°F oven until warmed through and crisp at the edges, about 8–12 minutes depending on size. A skillet over medium-high heat also works.

Quick Q&A

Can I make these ahead? Yes. Boil the potatoes and store them unflattened in the fridge. Smash, oil, and bake just before serving for the best texture.
How much pesto per potato? The recipe says to brush generously; a tablespoon per potato on average gives a clear pesto presence without overwhelming the texture.
Can I use frozen potatoes? Frozen small potatoes usually lose their structure; fresh small potatoes are best for smashing.
Do I need to peel the potatoes? No. The thin skin on baby yellow potatoes crisps nicely and adds flavor and texture.
Any allergen notes? Check your pesto for nuts and dairy if allergies are a concern. Substitute a nut-free pesto or a simple herb-garlic oil if needed.

Save & Share

If you loved this approach to potatoes, save the recipe for that next busy weeknight or casual gathering. These smashed potatoes are proof that a small flip in technique and a flavorful finish can take a humble ingredient a long way. Share the post with friends who need a reliable side, and consider doubling the batch for parties — people will keep coming back for more.

Want to tweak the pesto or try a different herb finish? Leave a comment with what you tried and how it turned out. I read every note and enjoy hearing how readers make a recipe their own.

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Garlic Pesto Smashed Potatoes

Crispy smashed baby yellow potatoes brushed with garlic pesto and sprinkled with chopped parsley.

Prep Time20

Cook Time20

Total Time40

Servings: 4 servings

Ingredients

11/2 lbs. 2.4 kgbaby yellow potatoes, rinsed
garlic pesto
3 tablespoonsolive oil
salt
ground black pepper
chopped parsley

Instructions

Preheat the oven to 400°F (207°C). Line a baking sheet with parchment paper.
Place 1 1/2 lbs. (2.4 kg) baby yellow potatoes (rinsed) in a large pot and cover with cold water.
Bring the water to a boil, then cook the potatoes until tender when pierced with a fork, about 15 minutes. Drain the potatoes and let them cool until they are just cool enough to handle (about 5 minutes).
Have the garlic pesto ready.
Transfer the potatoes to the prepared baking sheet and space them so you can flatten each one.
Using the bottom of a small saucepan, gently press each potato to flatten it, keeping it intact.
Brush the flattened potatoes with 3 tablespoons olive oil, then sprinkle with salt and ground black pepper.
Bake until the potatoes are golden brown and crisp at the edges, about 15–20 minutes.
Remove the potatoes from the oven, brush the garlic pesto generously over them, then sprinkle with chopped parsley. Serve immediately.

Equipment

Baking Sheet
Parchment Paper
Large Pot
Small Saucepan
Fork

Notes

Notes
Watch the cooking video on this page for step-by-step guide.
Save the remaining Garlic Pesto in the fridge, or use the remaining and serve with the smashed potatoes.