This recipe has made me a potato addict (because of the carbs).
We’ve had breakfast potato, mashed potato, and French fries. But what about Smashed? Get ready for crispy and tender potatoes that are bursting with flavor.
The potatoes are simple to make. They only require nine ingredients and approximately one hour.
Simple concept. Baby potatoes should be boiled until they are tender. Smash the potatoes until they are almost flat, then roast them until golden and crispy. This will produce a buttery, perfectly tender potato with golden brown, crisp edges.
Make your vegan garlic-herb pesto while you wait! It takes only 5 minutes, is incredibly flavorful and vibrant, and has a beautiful green color. We’re now ready to assemble!
Ingredients
POTATOES
- Baby gold/yellow potatoes, 1 1/2 lbs
- Use 1 1/2 tablespoons of olive oil or any neutral oil in place.
- The original recipe calls for a healthy pinch of each black pepper and sea salt (1/2 teaspoon).
PESTO
- Fresh basil, 2 cups (large stems cut off)
- Two cloves of garlic (chopped 1 Tbsp = 2 cloves chopped)
- 3 Tbsp pine nuts or raw walnuts (if you are allergic to nuts, leave them out).
- Lemon juice 2 Tbsp
- 1 1/2 tbsp nutritional yeast*
- Use 2-3 tablespoons extra virgin olive oil or substitute with another neutral oil.
- Sea salt and black pepper, one healthy pinch each
Instructions
- Add the potatoes, rinse, and drain into a large pot. Cover with water just enough to cover. Bring to a rolling boil on high heat. Reduce heat to medium-high to reach a low boiling. Cook covered for 15-20 minutes or until the potatoes are tender. A knife can be easily inserted and removed.
- While you wait, make pesto in a processor by adding the basil, garlic, and nuts to a food processor and then blending until combined. Add 2-3 Tbsp of olive oil at a time (the amount is as written in the original recipe. Adjust the batch size if you are changing it) until a thick paste forms. Thin the sauce using water rather than additional oil if you are trying to reduce fat. It is optional to add a bit of water to your sauce to make it easier to pour.
- Add more salt, pepper, or garlic to the dish if desired. Transfer the mixture to a small plate and put it aside.
- Preheat oven to 450°F (232°C) and line the baking sheet with parchment. Place the potatoes on a baking sheet when they are soft and pliable. Use the bottom of a pan to smash them down. If you have larger potatoes, slice them in half. Then, smash the pieces so that they remain “bite-sized.”
- Sprinkle the potatoes generously with 1 1/2 tbsp of oil, and season them with a pinch of salt and pepper. (Amounts are as written in the original recipe, adjusted for changes to batch size). Roast potatoes for 20-25 minutes or until golden brown and crispy.
- You will have leftover pesto. Add chopped parsley or basil and pine nuts to the pesto (optional).
- Fresh is best. Separately store leftovers in the fridge. Potatoes can be stored for up to 3-4 days. Pesto can be stored for up to a week (see the notes on how to use leftovers). Reheat the dish in a 350° oven and top it with any remaining pesto.
