Red Pesto Smashed Potatoes
Add a bit of extra flavor and flair to crispy roasted smashed potatoes by topping them with some zesty red pesto sauce.
Servings 6
Calories 228kcal
Equipment
- large parchment paper lined baking sheet
Ingredients
- 900 grams potatoes 2lbs / 16-18 small potatoes
- 0.25 cup olive oil
- 0.25 cup red pesto
- 0.25 cup parmesan cheese
- 0.25 cup fresh basil
- 0.25 teaspoon salt optional
Instructions
- Preheat oven to 185 C / 365 F.
- Wash the potatoes and trim any sprouts or blemishes.
- Bake on bare baking sheet for 30 minutes or until soft enough to be punctured with a fork.
- Remove the potatoes from oven and increase the oven temperature to 200 C / 400 F.
- Line the baking sheet with parchment paper placed under the potatoes.
- Use a sturdy flat-bottom kitchen tool to smash down the potatoes - see recipe post for options and photos.
- Drizzle the potatoes with the olive oil and put back in oven for another 20 minutes or until crispy all over. Rotate the pan / flip the potatoes if they are browning unevenly.
- Remove potatoes from the oven and distribute the red pesto on each potato. Put back in oven for 8-10 minutes or until the red pesto is bubbling and aromatic.
- Plate the potatoes and garnish with the parmesan cheese and fresh basil. Taste and salt if necessary.
Nutrition
Calories: 228kcal | Carbohydrates: 28g | Protein: 5g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 4mg | Sodium: 268mg | Potassium: 638mg | Fiber: 4g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 30mg | Calcium: 79mg | Iron: 1mg