Name: Crispy Smashed Potatoes with Garlic Pesto for Ultimate Flavor
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 1 lb Baby Gold/Yellow Potatoes (Small, waxy potatoes ideal for smashing); 2 tbsp Olive Oil (For roasting); to taste Sea Salt; to taste Black Pepper; 1 cup Fresh Basil (Main ingredient of the pesto); 2 cloves Garlic (For flavor); ¼ cup Raw Pine Nuts or Walnuts (Richness and creaminess; replace with sunflower seeds for nut-free option); 1 tbsp Lemon Juice (Adds acidity); 2 tbsp Nutritional Yeast (For a cheesy taste; can substitute with parmesan); ¼ cup Extra Virgin Olive Oil (To blend the pesto ingredients)

The moment I took my first bite of Crispy Smashed Potatoes with Garlic Pesto, I was transported to a cozy Italian trattoria, with the aroma of fresh basil and garlic wrapping around me like a warm embrace. This delightful dish combines the tantalizing crunch of golden potatoes with a vibrant vegan pesto that’s packed with flavor, turning any meal into a celebration. Not only are these smashed potatoes irresistibly crispy, but they also come together in just under an hour, making them an ideal choice for a quick weeknight dinner or show-stopping appetizer at your next gathering. Whether you’re looking to impress your guests or simply treat yourself, this recipe is both satisfying and healthy. Curious about how to whip up this mouthwatering dish that will have everyone asking for seconds? Let’s dive in!

Why Are These Potatoes So Irresistible?

Simplicity: This recipe combines everyday ingredients to create an impressive dish that anyone can make at home.

Flavor Explosion: The vibrant garlic pesto elevates the crispy potatoes, delivering a savory punch in every bite.

Versatility: Perfect as a side dish alongside your favorite chickpea bolognese or as a snack with balsamic glaze!

Nut-Free Option: Easily customizable, substituting pine nuts with sunflower seeds ensures it’s friendly for those with allergies.

Health-Conscious Delight: Vegan and gluten-free, you can enjoy a guilt-free indulgence without compromising on taste.

Discover the joy of these Crispy Smashed Potatoes and watch them become a family favorite!

Crispy Smashed Potatoes Ingredients

• Discover the key components for making Crispy Smashed Potatoes with Garlic Pesto!

For the Potatoes

Baby Gold/Yellow Potatoes – These small, waxy potatoes provide a creamy texture, ideal for smashing.
Olive Oil – Drizzled for roasting, it enhances the potatoes’ crispiness; a neutral oil works too.
Sea Salt & Black Pepper – Essential for seasoning; adjust to personal taste for the perfect flavor.

For the Garlic Pesto

Fresh Basil – The main ingredient that gives the pesto its vibrant green color and aromatic flavor.
Garlic – This adds a zesty bite; use two cloves for an intense garlic flavor.
Raw Pine Nuts or Walnuts – These nuts provide richness and creaminess to the pesto; sunflower seeds are a great nut-free substitute.
Lemon Juice – Brightens the pesto with acidity, elevating the overall flavor profile.
Nutritional Yeast – Adds a cheesy taste; you can replace this with parmesan if you’re not following a vegan diet.
Extra Virgin Olive Oil – Blends the pesto ingredients smoothly and adds richness; feel free to use another oil.

Step‑by‑Step Instructions for Crispy Smashed Potatoes with Garlic Pesto

Step 1: Boil Potatoes
Rinse the baby gold potatoes under cold water and place them in a large pot. Cover the potatoes with water and bring it to a boil over high heat. Allow the potatoes to simmer for 15–20 minutes, or until they are fork-tender and easily pierced. Drain the potatoes and let them cool slightly before moving on to the next step.

Step 2: Make Pesto
While the potatoes are boiling, blend your garlic pesto. In a food processor, combine fresh basil, garlic, raw pine nuts or walnuts, lemon juice, and nutritional yeast. Pulse the mixture until finely chopped, then gradually stream in about ¼ cup of extra virgin olive oil while processing until a thick, creamy paste forms. Taste and adjust seasoning with salt and pepper if needed.

Step 3: Prepare for Roasting
Preheat your oven to 450°F (232°C) and line a baking sheet with parchment paper for easy cleanup. Once the potatoes are slightly cooled, place them on the prepared baking sheet, ensuring they have some space between them. Use a sturdy glass or potato masher to carefully smash each potato until it’s about ½ inch thick, creating a nice surface area for crisping.

Step 4: Roast Potatoes
Drizzle the smashed potatoes generously with olive oil and sprinkle them with sea salt and freshly cracked black pepper. Slide the baking sheet into the preheated oven and roast for 20–25 minutes. Watch for the potatoes to turn golden brown and crisp on the edges, a delightful visual cue that your Crispy Smashed Potatoes are almost ready.

Step 5: Serve
Once the potatoes have reached their crispy perfection, remove them from the oven and spoon the vibrant garlic pesto generously over the top. For an added touch, garnish with additional chopped basil or a sprinkle of pine nuts, if desired. Serve the crispy smashed potatoes warm and watch them become an instant favorite at your table!

Crispy Smashed Potatoes Variations

Feel free to get creative with these mouthwatering Crispy Smashed Potatoes. Each variation invites you to explore new flavors and textures!

Nut-Free Option: Replace pine nuts with sunflower seeds for a deliciously safe alternative without compromising taste.
Herb Swap: Experiment by using fresh cilantro or parsley instead of basil for a fresh twist that brings a different flair to your pesto.
Cheesy Delight: If you’re not vegan, swap nutritional yeast for freshly grated parmesan in the pesto for an irresistible, cheesy flavor.
Extra Creamy: Add a dollop of mashed avocado on top of the crispy potatoes for a creamy contrast that’s incredibly satisfying.
Spicy Kick: Mix in a pinch of red pepper flakes into the pesto for a delightful heat that awakens your palate.
Mediterranean Twist: Incorporate sun-dried tomatoes or olives into your pesto for a burst of Mediterranean flavors that perfectly complement the crispy potatoes.
Citrusy Zing: Add a splash of lime juice alongside the lemon juice in the pesto for a zingy twist that adds brightness to every bite.
Balsamic Glaze Drizzle: Finish it off with a drizzle of balsamic glaze over the finished dish for an extra layer of depth and sweetness.

Don’t forget to enjoy these crispy beauties alongside a hearty bowl of chickpea bolognese or as a scrumptious snack with some additional balsamic glaze for dipping!

Expert Tips for Crispy Smashed Potatoes

Perfectly Boiled: Make sure to boil the potatoes just until fork-tender to avoid mushiness; undercooking slightly is better than overcooking.
Smash Strategically: Aim for a ½ inch thickness when smashing; this helps ensure crispy edges while keeping the potato moist inside.
Season Well: Don’t skimp on sea salt and black pepper when roasting; they enhance the flavor of your Crispy Smashed Potatoes significantly.
Oven Check: Keep an eye on the potatoes during the last few minutes of roasting; every oven behaves differently, affecting crispiness!
Pesto Variations: Feel free to experiment with the garlic pesto by adding a pinch of red pepper flakes for a spicy kick or swapping in different herbs.
Best Enjoyed Fresh: For the best texture and flavor experience, serve your Crispy Smashed Potatoes immediately after roasting!

What to Serve with Crispy Smashed Potatoes with Garlic Pesto

Elevate your dining experience with delightful accompaniments that perfectly complement the savory richness of these crispy delights.

Fresh Green Salad: A bright salad with mixed greens balances the textures and adds a refreshing crunch. Toss with lemon vinaigrette for extra zing.
Roasted Vegetables: Roasted asparagus or Brussels sprouts contribute earthy flavors that beautifully contrast with the pesto’s garlic notes.
Chickpea Bolognese: This satisfying, hearty dish pairs wonderfully, adding protein and a touch of Italian flair to your meal.
Garlic Bread: Serve alongside crispy garlic bread for a comforting, herb-infused treat that keeps the Italian theme going strong.
Creamy Cashew Slaw: A tangy slaw featuring cashews offers a delightful creaminess, enhancing the overall meal experience.
Wine Pairing: A chilled Sauvignon Blanc or a light-bodied red like Pinot Noir complements the flavors splendidly, enhancing the dining experience.
Dairy-Free Coleslaw: A crunch from cabbage and carrots topped with a zesty dressing will contrast beautifully with the potatoes’ crunch.
Chocolate Sorbet: For dessert, end on a high note with rich chocolate sorbet, offering a refreshing yet indulgent experience in every bite.

Make Ahead Options

These Crispy Smashed Potatoes with Garlic Pesto are not just delicious—they’re also an excellent option for meal prep! You can boil the baby potatoes and make the pesto up to 3 days in advance. Simply let the boiled potatoes cool before refrigerating them, and store the garlic pesto in an airtight container to maintain freshness. When you’re ready to enjoy, smash the chilled potatoes, drizzle with olive oil, and roast them directly from the fridge for about 25-30 minutes until crispy. This ensures you achieve that satisfying crunch with minimal effort on busy weeknights. Enjoy restaurant-quality results with your meal prep!

Storage Tips for Crispy Smashed Potatoes

Fridge: Store leftover Crispy Smashed Potatoes in an airtight container for up to 3-4 days. It’s best to keep the garlic pesto separate to maintain the potatoes’ crispiness.

Freezer: If needed, you can freeze the smashed potatoes for up to 2 months. Flash freeze them on a baking sheet before transferring to a freezer-safe bag.

Reheating: For the best texture, reheat the potatoes in the oven at 400°F (204°C) for about 10-15 minutes until they regain their crispiness. Enjoy your homemade goodness!

Pesto Storage: Store leftover garlic pesto in an airtight container in the fridge for up to a week. You can also freeze pesto in ice cube trays for easy use later in your favorite dishes!

Crispy Smashed Potatoes with Garlic Pesto Recipe FAQs

What potatoes are best for smashing?
I highly recommend using baby gold or yellow potatoes for this recipe! Their creamy texture makes them ideal for smashing, giving you that perfect blend of crunchy exterior and tender interior. Look for potatoes that are firm without any dark spots or blemishes, ensuring maximum flavor and quality.

How should I store leftover smashed potatoes?
Store your leftover Crispy Smashed Potatoes in an airtight container in the refrigerator for up to 3-4 days. To keep them crispy, it’s best to store the garlic pesto separately. When ready to enjoy, just pop the potatoes back in the oven to reheat.

Can I freeze the smashed potatoes?
Absolutely! To freeze your Crispy Smashed Potatoes, first, flash freeze them by placing the smashed potatoes on a baking sheet in a single layer. Once they are frozen solid (usually about 2-3 hours), transfer them to a freezer-safe bag or container. They can last in the freezer for up to 2 months—just remember to reheat them in the oven to regain their crunch!

What should I do if my potatoes aren’t crispy?
If your potatoes aren’t crispy enough, it may be due to the boiling time or the roasting temperature. Ensure that you boil them only until fork-tender—overcooking can lead to mushiness. When roasting, make sure your oven is preheated to 450°F (232°C), and consider drizzling an extra splash of olive oil for that perfect crispiness.

Is this recipe suitable for those with nut allergies?
Very much so! If you have nut allergies, you can easily substitute the pine nuts in the garlic pesto with sunflower seeds or even omit them entirely for a nut-free option. The flavor will still be delightful and you’ll maintain that creamy texture.

How long can I store the garlic pesto?
Your homemade garlic pesto can be stored in an airtight container in the fridge for about a week. For longer storage, you can freeze the leftover pesto in ice cube trays—this way, you’ll have handy portions ready to add into your favorite dishes later! Just make sure to let it thaw in the refrigerator before use.