Smashed Potatoes with Avocado Pesto

Thank you Potatoes USA for sponsoring this post. Make a delicious and convenient meal for your family tonight with potatoes! And these delicious Smashed Potatoes are a good starting point.

We’ve been doing potatoes all wrong. We boil them, we bake them, or we fry them. We pick one method of cooking and call it a day. But what if the key to the most amazing potatoes of your LIFE was in not one, but TWO cooking methods? (Hint: it is).

Today we’re using boiling AND baking to create the perfect potato side dish. Here’s how things will go: boil potatoes, smash flat, bake til crispy, EAT. Going this route gives you potatoes that are tender on the inside but crispy and golden on the outside (plus it’s so easy and doesn’t require many ingredients!)

But before any of this deliciousness even kicks off, you’re gonna need to get yourself some potatoes. For this recipe, I love using petite potatoes. This variety of potato is smaller than your average potato. It has similar color and texture as it’s big brother, but the flavors are more intense. Because of their size, they’re perfect for keeping on hand in your pantry to bake up as a side dish, throw into pasta (or in place of pasta), or cook into these delicious Smashed Potatoes! You can find all sorts of useful potato variety info over on the Potatoes USA website or Facebook Page.

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Smashed Potatoes with Avocado Pesto

Boil, smash, then bake. Dinner tonight is looking tasty with these easy Smashed Potatoes!

Course Side Dishes

Diet Gluten-Free, Vegetarian

Occasion 4th of July, Game Day

Time 45 minutes or less

Prep Time 5 minutes

Cook Time 30 minutes

Total Time 35 minutes

Servings 4 people

Calories 421 kcal

Author Live Eat Learn

Ingredients

Smashed Potatoes

• 1.5 lbs petite potatoes 680 g
• 1 Tbsp olive oil 15 mL
• 1/4 tsp each salt and pepper

Avocado Pesto

• 1 avocado
• 1 cup fresh basil leaves large stems removed, 30g
• 1/4 cup shredded parmesan cheese 25 g
• 3 cloves garlic
• 1 Tbsp lemon juice 15 mL
• 2 Tbsp extra virgin olive oil 30 mL
• Pinch each salt and pepper to taste

Instructions

Smashed Potatoes

1. Boil: Bring a large pot of water to a boil and add the potatoes. Boil for 10 minutes or until potatoes are fork-tender.

2. Smash: Preheat oven to 450 degrees F (232 C). Strain potatoes then set on a large parchment paper-lined baking sheet. Use a spatula or the bottom of a glass to firmly smash each potato so it is flattened (it's okay if this is messy!). If your potatoes fall apart when you smash them, try smashing faster and with more force, using the bottom of a glass (or boil for a few minutes longer if too firm still).

3. Bake: Drizzle potatoes with olive oil, brushing it in so that each potato is evenly covered. Sprinkle with salt and pepper then bake for 20 minutes, or until outsides are golden brown and crispy.

4. Blend: While potatoes bake, make the Avocado Pesto. To a blender or food processor add avocado, basil, parmesan, garlic, and lemon juice. Blitz until smooth, then with the blender/processor running, pour in the olive oil. Add a touch of water if needed to reach a thick pourable sauce consistency, then season with salt and pepper to suit your taste. Serve over warm smashed potatoes.

Nutrition Facts

Smashed Potatoes with Avocado Pesto

Amount Per Serving (1 serving)

Calories 421 Calories from Fat 198

% Daily Value*

Total Fat 22g 34%

Saturated Fat 4.6g 23%

Cholesterol 5mg 2%

Sodium 246mg 10%

Potassium 1414mg 40%

Total Carbohydrates 50g 17%

Dietary Fiber 8.3g 33%

Protein 9g 18%

Calcium 121%

Iron 3%

* Percent Daily Values are based on a 2000 calorie diet.

I was selected for this opportunity as a member of CLEVER and the content and opinions expressed here are all my own. Thanks for stopping by and for making easy vegetarian recipes like these Smashed Potatoes possible!