Crispy Smashed Potatoes w Homemade Pesto
Our Crispy Smashed Potatoes are like little crispy, fluffy jacket potatoes. Super delicious in flavour and texture. The homemade pesto is sensational. If you haven’t already made your own pesto, then you should!
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Cook: 50 mins
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Preheat oven to 180°C/ 360°F.
Bring a large saucepan of salted water to boil. Wash then add baby potatoes to saucepan, cook for 20-30 mins or so, depending on how big the potatoes are.
Check potatoes are cooked by poking a fork through them, then drain and transfer to a baking tray (you may want to use two trays/ two batches). Leave potatoes to steam for 5 mins, this helps them get more crispy, then gently mash with a potato masher so they look ‘smashed’. Finally, drizzle with melted butter, olive oil, salt and pepper, to taste.
Bake for 30-40 mins. Checking once or twice to ensure they’re not burning or stick.
Meanwhile, lightly toast your pine nuts, then add all pesto ingredients to a food processor and blitz until fully incorporated.
Once potatoes are golden and crispy, remove from oven. Serve immediately and drizzle that delicious pesto all over the potatoes. We only use 1/4 of the pesto recipe to drizzle over the potatoes.
Nutritional Info
Per serving:
Cals – 364
Carbs – 38g
Protein – 6.7g
Fat – 19g
Ingredients
Serves 4
For the crispy potatoes:
- 1kg of baby potatoes.
- 30g of butter - melted.
- Tbsp of olive oil.
- Salt and pepper, to taste.
For the pesto (we used 1/4 this recipe for the dish):
- 80g of fresh basil - finely chopped.
- A handful of fresh parsley - finely chopped (optional).
- 115g of extra virgin olive oil.
- 75g of parmesan - grated.
- 25g of pine nuts - toasted.
- 1 shallot - finely chopped.
- 1 clove of garlic - finely chopped.
- A generous squeeze of lemon juice.
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