Roasted Smashed Potatoes with Carrot Top Pesto
Serves 6
The combination of a crisp exterior with a creamy interior make these potatoes irresistible! If you want to do some of the prep work ahead of time to make dinner or entertaining easier, check out our Cook's Tip below.
Ingredients
- 1 1/2 pounds small red or yellow potatoes (about 1 1/2-inch diameter) (scrubbed)
- 3 teaspoons kosher salt (divided use, plus more to taste)
- Pepper (to taste)
- 3 tablespoons extra virgin olive oil (divided use)
- 3/4 cup Carrot Top Pesto
Directions
- Place potatoes in a single layer in a large Dutch oven or heavy pot. Add water to cover potatoes by 1 to 2 inches. Cover and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer gently 20 to 30 minutes or until tender when pierced with a skewer or fork. Drain potatoes. Set aside until cool enough to handle.
- While potatoes cook, preheat oven to 400°F. Coat a large baking sheet with 1 tablespoon olive oil.
- Spread boiled and cooled potatoes in a single layer on oiled baking sheet. With a potato masher, sturdy fork, or flat bottom of a glass, smash each potato to 1/2-inch thickness. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and pepper, to taste.
- Roast potatoes 12 to 15 minutes or until golden brown and crispy around edges.
- Transfer to a serving plate and drizzle with pesto. Serve immediately.
Cook Tips
You can boil, smash, and chill potatoes a day ahead of serving. Resume with step 4 when ready.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 320
- Fat: 24.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 330.0 mg
- Carbohydrates: 25.0 g
- Fiber: 3.0 g
- Added Sugars: 0.0 g
- Sugar: 2.0 g
- Protein: 4.0 g