Pesto smashed potatoes are a simple yet delicious side dish that's perfect for any occasion. Boiled potatoes are smashed and brushed with pesto before being baked until crispy on the outside and tender on the inside. This two-ingredient recipe is easy to make and full of flavor, making it a great addition to any meal.
1/2cuppestoI recommend starting with 1/4 cup and adding more if needed
Instructions
Bring a pot of water to a boil. Add the potatoes and cook until fork-tender, about 20 minutes.
Preheat your oven to 425F.
Drain the potatoes and let them cool for a few minutes. Then, smash them with a fork or potato masher.
Line a sheet pan with parchment paper and arrange the smashed potatoes on it.
Brush pesto generously over the potatoes using a silicone basting brush or a spoon. If the pesto is on the dry side, add some olive oil on top to help the potatoes crisp up.
Bake the potatoes for 25-30 minutes, checking occasionally to ensure they're crisping up without burning.
When they're done, remove the pan from the oven and let the potatoes cool for a few minutes. You can brush off any dry parts of the basil if you prefer (see notes).
Serve and enjoy!
Video
Notes
The basil in the pesto will cook. It will look a little burnt (especially if you used lots), but it won't be. You can brush off any dry parts if it bothers you when it comes out of the oven.Nutrition facts are for each potato.