Pesto Smashed Potatoes
Crispy, golden, and bursting with flavor, Pesto Smashed Potatoes are the perfect blend of comfort food and gourmet flair. This easy-to-make recipe begins with fork-tender baby potatoes that are gently smashed, drizzled with olive oil, and baked to perfection for irresistibly crispy edges. A generous topping of vibrant pesto adds a burst of herby goodness, while optional grated Parmesan gives a savory, cheesy finish. Garnished with fresh basil, these flavorful smashed potatoes are an ideal side dish for weeknight dinners, potlucks, or holiday gatherings. With just 10 minutes of prep, this crowd-pleasing recipe is as simple as it is delicious! Keywords: crispy smashed potatoes, pesto potatoes, easy side dish, roasted baby potatoes.
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Recipe Information
Ingredients
- 1.5 pounds Baby potatoes
- 2 teaspoons Salt
- 3 tablespoons Olive oil
- 0.5 cups Pesto (store-bought or homemade)
- 0.25 cups Parmesan cheese (grated, optional)
- 1 teaspoon Black pepper
- 2 tablespoons Fresh basil leaves (for garnish, optional)
Instructions
Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper or foil.
Place the baby potatoes in a large pot and cover them with cold water. Add 2 teaspoons of salt and bring the water to a boil over high heat.
Reduce the heat to medium and simmer the potatoes for 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly.
Transfer the cooked potatoes to the prepared baking sheet. Use the bottom of a glass or a potato masher to gently smash each potato until it is about 1/2 inch thick.
Drizzle the smashed potatoes with olive oil and season with black pepper. Ensure the potatoes are well-coated in the oil.
Bake the potatoes in the preheated oven for 20-25 minutes, or until they are golden and crispy on the edges.
Remove the baking sheet from the oven and, while the potatoes are still hot, spoon a small amount of pesto onto each potato. Spread it gently with the back of a spoon.
If desired, sprinkle grated Parmesan cheese over the pesto-topped potatoes for extra flavor and return them to the oven for 2-3 minutes to melt the cheese.
Garnish with fresh basil leaves before serving. Serve warm and enjoy your Pesto Smashed Potatoes!
Nutrition Facts
Calories |
1602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.9 g | 134% | |
| Saturated Fat | 24.9 g | 124% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 6356 mg | 276% | |
| Total Carbohydrate | 131.1 g | 48% | |
| Dietary Fiber | 11.7 g | 42% | |
| Total Sugars | 6.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 952 mg | 73% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 3111 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
