Pesto Smashed Red Potatoes
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!
Servings: 4 servings
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.
Video
Notes
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.
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.
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
Serving: 1serving | Calories: 256kcal | Carbohydrates: 26.9g | Protein: 7.8g | Fat: 14.1g | Saturated Fat: 3.5g | Cholesterol: 11mg | Sodium: 201mg | Potassium: 620mg | Fiber: 2g | Sugar: 1g | Calcium: 201mg | Iron: 2mg
