Get ready to elevate your potato game with these mouthwatering Smashed Baked Potatoes with Pesto! Imagine crispy, golden edges giving way to fluffy, tender centers, all generously drizzled with vibrant, aromatic pesto and topped with rich Parmesan cheese. This Italian-inspired dish is not only a feast for the eyes but also a burst of flavor that will leave your taste buds dancing. Perfect as a side dish or a delightful appetizer, these smashed potatoes are sure to impress your family and friends. Read on to discover how to create this irresistible culinary masterpiece in just under an hour!
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 2 pounds small potatoes
- 1/4 cup pesto
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- Preheat your oven to 425°F (220°C). This will ensure that the potatoes bake evenly and become crispy.
- Wash the small potatoes thoroughly under running water to remove any dirt. Pat them dry with a clean kitchen towel.
- Place the washed potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water to season the potatoes as they cook.
- Bring the pot of water to a boil over high heat. Once boiling, reduce the heat to medium and let the potatoes cook for about 15-20 minutes, or until they are fork-tender.
- While the potatoes are boiling, prepare a baking sheet by lining it with parchment paper or lightly greasing it with olive oil.
- Once the potatoes are done boiling, drain them in a colander and let them cool for a few minutes. This will make them easier to handle.
- Using the bottom of a glass or a potato masher, gently smash each potato until they are flattened but still intact. Aim for a thickness of about 1/2 inch.
- Transfer the smashed potatoes to the prepared baking sheet. Drizzle them generously with olive oil and season with salt and pepper to taste.
- Bake the smashed potatoes in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy on the edges.
- While the potatoes are baking, prepare the pesto. If you are using store-bought pesto, you can skip this step. If making homemade pesto, blend together fresh basil leaves, garlic, pine nuts, Parmesan cheese, and olive oil in a food processor until smooth.
- Once the potatoes are done baking, remove them from the oven and let them cool for a couple of minutes. Then, drizzle the pesto over the smashed potatoes, ensuring each one is well coated.
- Finally, sprinkle the grated Parmesan cheese over the potatoes and return them to the oven for an additional 5 minutes, allowing the cheese to melt and become slightly golden.
- Remove the potatoes from the oven, let them cool slightly, and serve warm. Enjoy your delicious smashed baked potatoes with pesto as a delightful side dish or appetizer!
Tips
- Choose the Right Potatoes: Small, waxy potatoes like baby Yukon Gold or red potatoes work best for this recipe, as they hold their shape and have a creamy texture.
- Don’t Skip the Salting Step: Adding salt to the boiling water not only seasons the potatoes but also enhances their flavor, making every bite delicious.
- Get Creative with Pesto: While store-bought pesto is convenient, homemade pesto can take this dish to the next level. Experiment with different nuts or herbs for a unique twist!
- Perfecting the Smash: When smashing the potatoes, be gentle to keep them intact. Aim for a thickness of about 1/2 inch for the best crispiness.
- Crispier Potatoes: For extra crispy edges, let the smashed potatoes rest for a few minutes after baking before drizzling them with pesto and cheese. This allows them to firm up a bit.
- Serving Suggestions: Pair these smashed potatoes with grilled meats or a fresh salad for a complete meal, or serve them as a fun appetizer at your next gathering.
Nutrition Facts
Calories: 250kcal
Carbohydrates: 35g
Protein: 7g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
