Garlic Pesto Smashed Potatoes
These Garlic Pesto Smashed Potatoes are bursting with flavor and crispy edges! A perfect, easy side dish that elevates any meal with creamy, garlicky goodness.
Servings: 4 servings
Ingredients
- 1.5 lbs Baby Yellow Potatoes rinsed
- 3 tablespoons Olive Oil extra virgin
- Garlic Pesto store-bought or homemade
- Salt to taste
- Ground Black Pepper freshly ground, to taste
- Chopped Parsley for garnish
Instructions
- Place rinsed baby yellow potatoes in a large pot and cover with water by about an inch. Add a generous pinch of salt and bring to a boil over high heat. Reduce heat to medium and cook for 15-20 minutes until fork-tender.
- Drain the potatoes in a colander and allow to cool until they can be handled.
- Preheat oven to 425°F (220°C). Arrange potatoes on a baking sheet in a single layer. Gently smash each potato with a fork or potato masher until flattened but still intact, about half an inch thick.
- In a mixing bowl, combine smashed potatoes with 3 tablespoons olive oil, salt, and freshly ground black pepper. Add garlic pesto and mix to coat evenly.
- Place potatoes back on baking sheet and roast for 20-25 minutes until edges are golden and crispy, flipping halfway through.
- Remove from oven, sprinkle with chopped parsley, and serve warm.
Equipment
- Large Pot
- Colander
- Baking Sheet
- Fork or potato masher
- Mixing Bowl
- Oven
Notes
- Do not over-boil the potatoes to avoid mushy texture.
- Gently smash the potatoes to keep their shape and texture.
- Fresh parsley garnish adds a pop of color and brightness.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven at 350°F (175°C) for 10-15 minutes to retain crispiness.