Pesto Smashed Potatoes
Pesto Smashed Potatoes make a great side dish! These crispy potatoes are coated in pesto and baked until golden brown.
Servings 4
Calories 191kcal
Ingredients
- 1 1/2 pounds baby red potatoes
- 1/4 cup Basil Pesto divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon granulated garlic
- 2 tablespoons shredded parmesan cheese
Instructions
- Preheat oven to 425 degrees. Place potatoes in a large pot and cover with water. Add in 2 teaspoons salt. Bring to a boil and cook until fork tender, 10 – 15 minutes. Drain and allow to cool so you can handle them.
- Toss potatoes with 2 tablespoons pesto, granualted garlic, salt and pepper.
- Place potatoes onto a baking sheet and use a glass to gently smash potatoes until they are flattened. Make sure not to press too hard as you don't want them to break you just want them to smash.
- Bake in preheated oven for 20 – 25 minutes or until golden brown and crispy. Drizzle potatoes with remaining pesto and sprinkle with parmesan cheese. Serve immediately.
Notes
Nutrition information for estimation purposes only.
Nutrition
Calories: 191kcal | Carbohydrates: 29g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 3mg | Sodium: 365mg | Potassium: 782mg | Fiber: 3g | Sugar: 3g | Vitamin A: 347IU | Vitamin C: 15mg | Calcium: 65mg | Iron: 1mg