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With fresh pesto and savory parmesan, these pesto smashed red potatoes have become a staple in the Live Eat Learn household. Thanks to pre-boiling the potatoes, they only require four ingredients and come together quickly. Just boil, smash, and then bake to crispy perfection!
save this recipe!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.
Reader rating
“We tried this last night for dinner. It was great! Very easy to make, nice and crispy. Yum!” —Lori
here’s what you’ll need
This is just an overview. Jump to the recipe card for the full measurements.
- Baby Red Potatoes and Olive Oil: We need baby red potatoes, 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 not to overcook the potatoes while boiling them. Here’s an overview of what you’ll do. Jump to the recipe card for the full instructions.
- 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 seasonings. 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!
what to serve with smashed potatoes
These pesto potatoes pair well with many things, but I love serving them with some Italian classics. Here are my favorites!
- A Bruschetta Pizza is the perfect dinner to serve with roasted potatoes.
- Vegetarian Marry Me Gnocchi is creamy and dreamy, making it a great complement 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!
P.S. If you love this recipe, try out smashed radishes! They’re similar to these potatoes but with lemon pepper seasoning and parmesan!
Pesto Smashed Red Potatoes
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.
Notes
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.
Nutrition
Nutrition information calculated by Sarah Bond, degreed nutritionist.
did you make this?Leave a comment below and tag @liveeatlearn on social media! I love seeing what you’ve made!
We tried this last night for dinner. It was great! Very easy to make, nice and crispy. Yum!
I’m so happy to hear it! Enjoy!! 😀
All of these smashed veggie recipes are fantastic. Our favorite is smashed Brussels sprouts, but these were really good.
Your recipe is quite good, but your info is not. Baby potatoes can also be new potatoes, but are not the same. New potatoes are full of water. Potatoes go through a curing process.