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:
covered percent of daily need
