Crispy Smashed Potatoes with Garlic Pesto
Crispy Smashed Potatoes with Garlic Pesto - The perfect go-to side dish to make for dinner or as a carb source for your weekly lunch meal prep.
I have been making smashed potatoes for years! Why? Because they are just so simple to make!
Quick little breakdown on how to prepare these bad boys:
Boil the potatoes until they are fork-tender.
Make a creamy garlicky pesto that takes less than 5 minutes to make.
Smash those bad boys with a glass cup, palm of your hand, or a saucepan.
Drizzle with oil and roast until golden brown and crispy.
Spoon that delicious sauce over the potatoes and serve!
Lately, I have been digging planked salmon so for dinner this week, I paired smashed potatoes with planked salmon and a paleo caesar salad using Primal Kitchen Caesar Dressing and added fun uncured bacon bits from Epic. This would also pair well with baked hot chicken, pecan crusted spiced salmon and turkey meatballs.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Crispy Smashed Potatoes with Garlic Pesto - The perfect go-to side dish to make for dinner or as a carb source for your weekly lunch meal prep.
Ingredients
Smashed Potatoes
1 lb (16 oz) baby potatoes
1-2 Tbsp olive or avocado oil
Sea salt & black pepper
Garlic Pesto
2 cups packed fresh organic basil
¼ cup nutritional yeast
5-8 raw almonds
3 large cloves garlic (peeled)
⅓ cup olive or avocado oil (oil-free version - water or veggie stock)
Healthy pinch each sea salt and black pepper
Directions
Add rinsed potatoes to a large pot with water until potatoes are fully submerged. Bring water to a boil over medium-high heat and cook for 15-20 minutes. A knife should be able to slide in and out easily.
Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil or parchment paper.
While the potatoes are cooking, prepare the pesto mixture by adding almonds and garlic to a food processor and pulse until finely chopped. Add basil, nutritional yeast, salt and pepper and turn the setting on low. As the processor is on low, pour the oil through the feed tube gradually. Scrape down the sides and add more if necessary to achieve the desired sauce consistency. (Oil-free version* add water or veggie stock gradually until desired consistency)
Taste and adjust taste if necessary, adding more nutritional yeast for that cheesy flavor, salt for overall flavor, garlic for that “bite” or almonds for a nuttier flavor. Transfer to a small serving dish and set aside.
When the potatoes are soft and tender, place on the baking sheet and smash them down with the bottom of a saucepan, glass cup, or the palm of your hand. For any larger potatoes, cut in half and then smash.
Drizzle smashed potatoes with oil and generously season with salt and pepper. Roast for 20-25 minutes or until golden brown and crispy.
Spoon the pesto mixture over the potatoes and garnish with additional oil, salt and pepper if desired.
