Crispy Smashed Pesto Potatoes

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Look, we love potatoes in all forms. But these? Crispy, crunchy, bite-sized, covered in pesto — just might be our all-time favorite kind.  

You’ll Need: 

  • Gotham Greens Pesto (Classic or Vegan!) 
  • 12-14 small Yukon potatoes (golf ball sized) 
  • 2 tablespoons olive oil 
  • Salt and ground pepper, to taste 

How To Make It: 

  1. Preheat the oven to 400˚F and brush a sheet pan with olive oil. 
  2. Bring a large pot of salted water to a boil and add the potatoes. Boil until tender, about 25-30 minutes.  
  3. Drain the potatoes and let them dry for 5 minutes in the colander before adding to the sheet pan.  
  4. Smash with a fork, glass, or potato masher to flatten. Top with olive oil, salt, and pepper. Bake for 45 minutes or until golden brown and crispy.  
  5. Spoon pesto over top to serve.  

Recipe by @dietitiandebbie.

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