Enjoy these simple, crispy smashed potatoes topped with kale pesto — a vegan-friendly side dish or appetizer that’s easy to make and full of flavor.
I made these pesto smashed potatoes and they turned out exactly as I hoped: crunchy on the outside and tender inside. They’re an easy crowd-pleaser and work well as a side or an appetizer.
What are smashed potatoes?
Smashed potatoes are different from mashed potatoes. Instead of mashing with milk and butter until smooth, boiled whole potatoes are lightly smashed with a fork or masher, then roasted. That smashing creates more surface area to crisp up in the oven, producing a delightful contrast between a crunchy exterior and a soft center.
How to make smashed potatoes
- Boil the potatoes in a large pot until fork-tender. While they cook, prepare the pesto.
- Drain the potatoes and arrange them on a baking sheet. Gently press each potato with a fork or masher to flatten slightly.
- Brush the smashed potatoes with olive oil, season with salt and pepper, and roast at high heat until the edges are browned and crispy, about 20 minutes.
I often add a bit of shredded Parmesan to my kale pesto for extra depth. It’s optional — omit the cheese to keep the recipe fully vegan. The pesto brings bright, herbaceous flavor that pairs perfectly with the potatoes’ roasted richness.
Tips for making pesto smashed potatoes
- For speed, use store-bought pesto. It’s convenient and still tasty, though it may not be kale-based.
- Choose small to medium potatoes (baby or new potatoes). They cook faster than large russets and are easier to smash evenly.
Pesto Smashed Potatoes
Ingredients
- 2 lb. baby yellow potatoes
- 2 tbsp olive oil
- Salt and pepper
For the pesto:
- 2 garlic cloves
- 2 cups fresh basil
- 1/2 cup kale
- 1/4 cup pine nuts
- 1 tsp dried basil
- 1/4 cup olive oil
- 2 tbsp water*
- Salt and pepper
- Optional: 1/4 cup shredded parmesan cheese
Instructions
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Preheat oven to 450°F (230°C).
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Place potatoes in a large pot, cover with water, and bring to a boil. Cook until the potatoes are tender when pierced.
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While potatoes cook, make the pesto by combining the pesto ingredients in a blender or food processor and pulsing until smooth. Add extra water, one tablespoon at a time, if needed to reach the desired consistency.
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Drain the potatoes and arrange them on baking sheets. Gently smash each potato with a fork or masher.
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Brush each smashed potato with olive oil, season with salt and pepper, and bake for about 20 minutes, until the edges are crisp and golden.
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Spoon pesto over the warm potatoes and serve immediately.
Notes
Nutrition
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