Question 1

What type of potatoes should I use?

Accepted Answer

Waxy potatoes work best for smashed potatoes. I used creamer potatoes but baby potatoes (aka new potatoes) are another option.

Question 2

Can I use store-bought pesto or should I make my own?

Accepted Answer

You can use homemade pesto with fresh basil, but store-bought pesto makes this a quick side dish. The storebought Pesto I used is the Classico basil pesto. It has garlic, parmesan cheese, salt, oregano, and basil.

Question 3

Can I add any other ingredients or spices to the recipe?

Accepted Answer

Absolutely, you can add whatever your preferences are. Every brand of pesto will be a little different so feel free to add parmesan, more salt, or red pepper flakes for a little kick.

Question 4

How do I store and reheat leftovers?

Accepted Answer

Store the pesto smashed potatoes in an airtight container in the fridge for 3-4 days.

To reheat them, you can pan-fry them to crisp them back up (they will soften in the refrigerator). Or you can microwave them, but they will be softer.

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