Print

Pesto Smashed Potatoes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Ingredients

Scale
  • 1.5 lbs of creamer potatoes (I Used The Little Potato Company Purple Potatoes)
  • 1 tbsp olive oil
  • 1/2 tsp sea salt

For the Pesto:

  • 1 cup of basil, packed
  • 3 tbsp olive oil
  • 2 tbsp nutritional yeast (or parmesan if not dairy-free)
  • 2 tbsp walnuts
  • 2 garlic cloves, minced
  • 1/2 tsp sea salt
  • 3 tbsp water

Instructions

  1. Bring a large pot of water to a boil.
  2. Add potatoes and cook for 12-15 minutes or until tender when pierced with a fork.
  3. Strain and let sit for 10 mins.
  4. Preheat oven to broil.
  5. Place potatoes on a baking sheet and flatten with a fork and the palm of your hand.
  6. Drizzle potatoes with 1 tablespoon of olive oil and sprinkle with 1/2 tsp of sea salt.
  7. Bake for 5 minutes on the top rack.
  8. Remove from oven and carefully flip.
  9. Bake for another 3 minutes.

For the Pesto:

  1. Combine all ingredients in a blender or food processor and process until well combined. Add water if you want a thinner consistency.
  2. Drizzle pesto over potatoes and serve.
  3. Will keep for several days in the refrigerator.

Nutrition