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Crispy Smashed Potatoes with Garlic Pesto

CRISPY SMASHED POTATOES WITH GARLIC PESTO

 

I have a serious thing for potatoes (because carbs), but this recipe elevates it to an obsession.

We’ve all had breakfast potatoes and mashed potatoes and french fries, but what about smashedpotatoes? Yeah, get ready for crispy, tender potatoes with a flavor explosion.

Carbs + sauce for the win.

 

These potatoes are easy to make, requiring just 9 ingredients and about 1 hour to make!

The concept is simple. Boil baby potatoes until tender. Then smash until almost flat and roast until crispy and golden brown. The result is a perfectly tender, buttery potato with golden-brown, crispy edges.

While that’s happening, make your creamy, garlic-herb vegan pesto! Just 5 minutes to make, insanely vibrant and flavorful, and such a gorgeous green hue. Now, we’re ready for assembly!

 

I hope you all LOVE these potatoes! They’re:

Tender
Crispy
Buttery
Salty
Pesto-glazed
Quick + Easy
& SO delicious

This would make the perfect hearty snack, side dish, or appetizer. They would pair with just about any cuisine, but especially Italian – think Simple Chickpea Bolognese, Butternut Squash Veggie Pizza, Eggplant ParmesanEggplant Stuffed Shells, Eggplant Lasagna Roll-Ups, 8-Ingredient Zucchini Lasagna, or Lentil Meatballs.

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram! We’d love to see what you come up with. Cheers, friends!

AMAZING Smashed Potatoes with Garlic Herb Pesto! 9 ingredients, buttery, flavorful, SO delicious! #vegan #glutenfree #potato

5.0 from 12 reviews
CRISPY SMASHED POTATOES WITH GARLIC PESTO
Prep time
10 mins
Cook time
50 mins
Total time
1 hour
Tender potatoes smashed, roasted until crispy, then topped with a creamy garlic-herb pesto! A delicious vegan and gluten-free appetizer or snack!
Author: Minimalist Baker
Recipe type: Side, Appetizer
Cuisine: Vegan, Gluten-Free
Serves: 4
Ingredients
POTATOES
  • 1 1/2 pounds (24 ounces) baby gold/yellow potatoes
  • 1 1/2 Tbsp (20 ml) olive oil (or sub other neutral oil)
  • Healthy pinch each sea salt & black pepper (~1/2 tsp)
PESTO
  • 2 heaping cups (~130 g) loosely packed fresh basil (large stems removed)
  • 2 cloves garlic, chopped (~1 Tbsp or 6 g)
  • 3 Tbsp (23 g) raw pine nuts or walnuts (for nut allergies, omit)
  • 2 Tbsp (30 ml) lemon juice
  • 1 1/2 Tbsp (5 g) nutritional yeast*
  • 2-3 Tbsp (30-45 ml) extra virgin olive oil (or sub other neutral oil)
  • Healthy pinch each sea salt & black pepper
Instructions
  1. Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.
  2. In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.
  3. Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.
  4. Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still “bite size.”
  5. Drizzle the potatoes with 1 1/2 Tbsp oil and season with a healthy pinch each salt and pepper. Roast for 20-25 minutes or until crispy and golden brown.
  6. To serve, spoon the pesto over the potatoes (you will have leftovers). Garnish with chopped basil or parsley and additional pine nuts (optional).
  7. Best when fresh. Store leftovers separately in the refrigerator. Potatoes will keep for 3-4 days. Pesto will keep for about 1 week (see notes for uses for leftovers). Reheat in a 350-degree oven until hot, then top with any leftover pesto.
Notes
*Nutritional yeast adds the cheesy flavor to the pesto. I purchase mine in bulk at Whole Foods, but you can also order it online. If not vegan, you can sub parmesan cheese.
*Nutrition information is a rough estimate for 1/4 of the recipe with all of the pesto.
*If you have leftover pesto, add it to scrambles, pasta sauces, Sweet Potato Lasagna, or this Pea Pesto Pasta Salad!
Nutrition Information
Serving size: 1/4 of recipe with all of the pesto Calories: 274 Fat: 16.1 g Saturated fat: 2 g Carbohydrates: 30.7 g Sugar: 2.6 g Sodium: 304 mg Fiber: 5.5 g Protein: 5.4 g

JoAnn Chateau

Nothing is better than potatoes… and pesto… and pine nuts! Together! Go vegan with Smashed Potatoes with Pesto from Minimalist Baker Recipes.

If you don’t like the idea of smashing the likes of Mr. Potato Head, think of him as Mr. Corporate PotatoHood. (Not a real potato, and won’t feel a thing!)


Crispy Smashed Potatoes with Garlic Pesto

“Tender potatoes smashed, roasted until crispy, then topped with a creamy garlic-herb pesto! A delicious vegan and gluten-free appetizer or snack!” ~ Dana, Minimalist Baker Recipes

GET RECIPE: Crispy Smashed Potatoes with Garlic Pesto | Minimalist Baker Recipes


More potatoes, please. ❤

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