Crispy Smashed Potatoes with Garlic Pesto
Crispy smashed potatoes with garlic pesto are the perfect blend of crunch and creaminess, guaranteed to impress your friends and family. Golden-brown and flavorful, these delectable bites feature a crispy exterior that reveals a fluffy, buttery interior, all enhanced by the aromatic richness of homemade garlic pesto. Ideal as an appetizer or side dish for any meal, these potatoes are sure to be the star of your dinner table.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 4
- Category: Appetizer/Side Dish
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 lb baby potatoes
- 1 cup fresh basil leaves
- 4 garlic cloves
- 1/3 cup extra virgin olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Instructions
- Wash baby potatoes thoroughly and place them in a large pot filled with salted water. Bring to a boil.
- Boil for 15-20 minutes until fork-tender; drain and let cool slightly.
- Smash each potato gently with a fork or potato masher until flattened.
- Preheat oven to 425°F (220°C). Arrange smashed potatoes on a parchment-lined baking sheet.
- Drizzle with olive oil and sprinkle with salt and pepper. Bake for 25-30 minutes, flipping halfway through until golden brown.
- While baking, blend basil, garlic, Parmesan, and olive oil in a food processor to make the garlic pesto.
- Serve hot with a drizzle of garlic pesto.
Nutrition
- Serving Size: 2 smashed potatoes (150g)
- Calories: 240
- Sugar: 1g
- Sodium: 360mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
Keywords: For maximum crispiness, ensure potatoes are well-dried after boiling. Feel free to customize your pesto by adding herbs like parsley or using sweet potatoes for variety.