Crispy Smashed Potatoes with Garlic Pesto

Ingredients

Potatoes

• 1 1/2 pounds baby gold/yellow potatoes
• 1 1/2 Tbsp olive oil (or other neutral oil)
• 1 healthy pinch each sea salt & black pepper (~1/2 tsp)

Pesto

• 2 heaping cups loosely packed fresh basil (large stems removed)
• 2 cloves garlic, chopped (~1 Tbsp chopped)
• 3 Tbsp raw pine nuts or walnuts (omit for nut allergies)
• 2 Tbsp lemon juice
• 1 1/2 Tbsp nutritional yeast*
• 2-3 Tbsp extra virgin olive oil (or other neutral oil)
• 1 healthy pinch each sea salt & black pepper

Instructions

1. Cook Potatoes:

   • Add rinsed potatoes to a large pot and cover with water until just submerged.
   • Bring to a boil over high heat, then reduce to medium-high heat to achieve a low boil.
   • Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.

2. Prepare Pesto:

   • In the meantime, prepare the pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor. Blend to combine.
   • Stream in 2-3 Tbsp olive oil a little at a time until a thick paste forms. If reducing fat, thin the sauce with water instead of additional oil.
   • Adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite.
   • Transfer to a small serving dish and set aside.

3. Preheat Oven:

   • Preheat oven to 450°F (232°C) and line a baking sheet with parchment paper.

4. Smash Potatoes:

   • When the potatoes are soft and tender, place them on the baking sheet and smash them down with the bottom of a saucepan.
   • For any larger potatoes, cut in half and then smash so they are still “bite size.”

5. Roast Potatoes:

   • Drizzle the potatoes with 1 1/2 Tbsp oil and season with a healthy pinch each salt and pepper.
   • Roast for 20-25 minutes or until crispy and golden brown.

6. Serve:

   • Spoon the pesto over the potatoes (you will have leftovers).
   • Garnish with chopped basil or parsley and additional pine nuts (optional).
   • Best when fresh. Store leftovers separately in the refrigerator. Potatoes will keep for 3-4 days. Pesto will keep for about 1 week.
   • Reheat in a 350°F oven until hot, then top with any leftover pesto.