Pesto Smashed Potatoes

Pesto Smashed Potatoes takes roughly 1 hour from beginning to end. Watching your figure? This gluten free recipe has 326 calories, 16g of protein, and 18g of fat per serving. For $1.42 per serving, this recipe covers 16% of your daily requirements of vitamins and minerals. This recipe serves 8. 50 people have tried and liked this recipe. A mixture of parmesan cheese, pesto sauce, sea salt, and a handful of other ingredients are all it takes to make this recipe so tasty. A couple people really liked this main course. It is brought to you by The Roasted Root. With a spoonacular score of 81%, this dish is excellent. Olive Pesto Smashed Potatoes, Pesto and Goat Cheese Smashed Potatoes, and Spinach Pesto"-Stuffed Chicken & Smashed Potatoes are very similar to this recipe.

Servings: 8

Preparation duration: 10 minutes

Cooking duration: 50 minutes

 

Ingredients:

grated parmesan cheese optional

8 ounces pesto sauce

sea salt to taste

8 small Yukon gold potatoes about 3 pounds

Equipment:

pot

oven

meat tenderizer

baking sheet

Cooking instruction summary:

Instructions Place potatoes in a large pot and fill with water. Bring to a full boil. Cook at a gentle boil for 25 to 30 minutes, or until potatoes are very soft when poked with a fork. Strain and allow potatoes to cool. Preheat oven to 425 degrees F. Lightly oil a large baking sheet with cooking oil of choice. When cool enough to handle, transfer potatoes to the baking sheet. Use the bottom of a wide mug (or meat tenderizer or wine bottle) to press the potatoes until they're about 3/4-inch thick. Drizzle potatoes generously with pesto sauce and sprinkle with sea salt. If desired, sprinkle with grated parmesan cheese. Roast on the center rack of preheated oven 20 to 30 minutes, or until potatoes reach desired level of crisp. Serve with your favorite entree.

 

Step by step:


1. Place potatoes in a large pot and fill with water. Bring to a full boil. Cook at a gentle boil for 25 to 30 minutes, or until potatoes are very soft when poked with a fork. Strain and allow potatoes to cool.

2. Preheat oven to 425 degrees F.

3. Lightly oil a large baking sheet with cooking oil of choice. When cool enough to handle, transfer potatoes to the baking sheet. Use the bottom of a wide mug (or meat tenderizer or wine bottle) to press the potatoes until they're about 3/4-inch thick.

4. Drizzle potatoes generously with pesto sauce and sprinkle with sea salt. If desired, sprinkle with grated parmesan cheese. Roast on the center rack of preheated oven 20 to 30 minutes, or until potatoes reach desired level of crisp.

5. Serve with your favorite entree.


Nutrition Information:

Quickview
358k Calories
15g Protein
18g Total Fat
32g Carbs
21% Health Score
Limit These
Calories
358k
18%

Fat
18g
28%

  Saturated Fat
6g
42%

Carbohydrates
32g
11%

  Sugar
2g
3%

Cholesterol
22mg
8%

Sodium
949mg
41%

Get Enough Of These
Protein
15g
31%

Calcium
421mg
42%

Vitamin C
33mg
41%

Phosphorus
305mg
31%

Vitamin B6
0.53mg
26%

Potassium
743mg
21%

Fiber
4g
17%

Vitamin A
809IU
16%

Manganese
0.27mg
13%

Magnesium
52mg
13%

Selenium
7µg
10%

Vitamin B1
0.15mg
10%

Copper
0.19mg
10%

Iron
1mg
10%

Vitamin B3
1mg
9%

Vitamin B2
0.15mg
9%

Zinc
1mg
9%

Folate
29µg
7%

Vitamin B5
0.64mg
6%

Vitamin B12
0.36µg
6%

Vitamin K
3µg
4%

covered percent of daily need
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