Crispy Smashed Potatoes With Pesto
Author: Stacey @There's A Cook In My Kitchen
Recipe type: side dish, paleo, vegan, vegetarian, potatoes, vegetables
Prep time:
Cook time:
Total time:
Serves: 4
- About 20 mini fingerling potatoes, washed
- 2 Tbs extra-virgin olive oil
- sea salt
- For pesto:
- 2 cups fresh basil leaves
- 2 large garlic cloves, chopped
- ¼ cup raw sunflower seeds
- 2 Tbs nutritional yeast
- juice of 2 small lemons
- Preheat oven to 450°F.
- Place the potatoes in a medium pot.
- Fill the pot with enough cold water to cover the potatoes.
- Add a handful of sea salt to the water.
- Boil the potatoes until a fork stick easily into them (about 15 to 20 minutes).
- Drain the potatoes.
- Using a potatoes masher or the bottom of a skillet, smash the potatoes until they are flattened a bit.
- Place the potatoes on a baking sheet lined with parchment paper.
- Drizzle with olive oil and sprinkle with sea salt.
- Bake in the oven until crispy (about 20 minutes).
- Meanwhile, make the pesto by putting all of the pesto ingredients into a food processor and processing until almost smooth.
- Feel free to thin out the pesto a bit with some additional extra virgin olive oil if it seems too thick.
- When the potatoes are crispy, remove them from the oven, arrange on a platter and top with pesto.
- Enjoy!
Recipe by Kitchen of Youth at https://kitchenofyouth.com/crispy-smashed-potatoes-pesto/
3.5.3226