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!
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.