With fresh pesto and savory parmesan, these Pesto Smashed Red Potatoes have become a staple in the Live Eat Learn household. They only require 4 ingredients and come together quickly thanks to pre-boiling the potatoes. Just boil, smash, and then bake to crispy perfection!
I’m a big fan of most potatoes recipes and a big fan of smashing vegetables for extra crispiness. So naturally, I had to combine this ingredient + this cooking method into crispy veggie perfection…Smashed Potatoes!
These aren’t mashed potatoes (the mushy Thanksgiving-favorite). These are SMASHED potatoes, (the crispy treats that will be devoured as soon as they hit the dinner table). Let’s cook!
Why you’ll love it
- Boiled and baked to perfection. This combination creates a crispy texture and speeds up the cooking time.
- Baby or petite potatoes are already the perfect size for eating in one bite. This makes them ideal for a smashed red potato recipe.
- 4 simple ingredients are all you need. There’s no need for a boatload of spices when fresh pesto and parmesan is all you really need.
Ingredients for smashed red potatoes
- The main things: We need baby red potatoes to make baby red potatoes smashed, obviously. These get tossed in olive oil to help them brown and crisp up.
- The flavor: All of the flavors come from homemade pesto and parmesan. I like to grate fresh parmesan, but pre-grated will work too.
are baby potatoes the same as big potatoes?
Itty bitty potatoes started to become popular in the last few years and I’m not mad about it. But are they any different than regular potatoes? They actually are the same thing, except baby potatoes are dug up before they fully mature which is why they are sometimes called New Potatoes.
How to make Pesto Roasted Potatoes
Making these potatoes is simple. The trick is to not overcook the potatoes while boiling them. Here’s an overview of what you’ll do.
- Boil the potatoes and preheat the oven
- Stir them with the pesto and oil
- Smash the potatoes
- Bake with the parmesan
Storage
If you have leftovers (doubtful!) you can store them in the fridge in an airtight container for up to 4 days. To reheat them, place them in the oven or air fryer to make them crispy again.
Why this Recipe Works
- Well tested with a variety of methods and seasoning. This means that I’ve failed and then succeeded so the recipe will work perfectly for you.
- Mix up the flavors by adding a little spice with red pepper flakes, Calabrian chilies, or cayenne pepper. Or come up with your own spice blend to add!
- Use them as croutons. Hear me out, they are crispy, bite-sized, and filling making them the perfect addition to a salad!
FAVORITE SHEET PAN
This large nonstick sheet pan is one of my everyday favorites!
FAQs
Can I use a different type of potato?
Yup, you can use any type of potato. But, if you use a full-size potato, you will need to dice it up and probably boil it for a bit longer because the skin is tougher.
How do I smash the potatoes?
I like to use the bottom of a glass cup. The bottom of a wide-mouth mason jar also works well. Any jar will work but I’ve found glass works best because it’s clear enough to see the potato and heavy enough to smash.
what to serve with smashed potatoes
These pesto potatoes pair well with many things but I love serving them with some Italian classics. While some might serve it with a more classic American dish, I prefer them with:
- A Bruschetta Pizza is the perfect dinner to serve with roasted potatoes.
- Vegetarian Marry Me Gnocchi is creamy and dreamy making it a great compliment to the crispy potatoes.
- Easy Eggplant Parmesan uses many of the same ingredients making it a simple pairing.
- 15-minute Mediterranean Parsley Salad pairs well with the potatoes. Like ordering a salad and fries at a restaurant!
Did you make this recipe? Be sure to leave a review below and tag me @liveeatlearn on Facebook or Instagram!
Reader rating
“We tried this last night for dinner. It was great! Very easy to make, nice and crispy. Yum!” —Lori
Ingredients
- 1 ½ lbs baby red potatoes 680 g
- 2 Tbsp pesto 30 g
- 2 Tbsp olive oil 30 mL
- ½ cup grated parmesan 40 g
Instructions
- Boil: Bring a large pot of water (½ full) to a boil. Add 1 ½ lbs baby red potatoes and cook until fork-tender, about 10-15 minutes (depends on the size of your potatoes).Drain well then pat dry with paper towels.Preheat oven to 400°F (204°C).
- Stir: Stir together dried potatoes, 2 Tbsp pesto, and 2 Tbsp olive oil.
- Smash: Transfer potatoes to a parchment-lined baking sheet. Use a cup or fork to gently but firmly flatten each potato.
- Bake: Top each potato with a small mound of parmesan cheese, then bake for 15 to 20 minutes, or until cheese is melty. Switch your oven setting to "broil" and cook for 1 to 2 minutes, watching very closely, until cheese is golden brown and a bit crispy at the edges.
Lori says
We tried this last night for dinner. It was great! Very easy to make, nice and crispy. Yum!
Sarah Bond says
I’m so happy to hear it! Enjoy!! 😀