Roasted Smashed Potatoes and Tomatoes with Pesto
Updated May 14, 2025, Published Jun 15, 2021
This post may contain affiliate links. Please read our disclosure policy.
Roasted Smashed Potatoes and Tomatoes with Pesto– yes please! These smashed potatoes, tomatoes and pesto are golden brown and crispy, these spuds will change the way you think about small potatoes. They are soft on the inside with crispy edges- an all around potato perfect combo!
For this recipe, I use my Fresh Arugula Walnut Pesto (vegan recipe). You can also add my traditional Pesto Genovese instead of the arugula pesto.
This recipe is perfect for summer and will work with all your homegrown tomato varieties. More summer recipe ideas: 34 BEST Italian Summer Recipes.
Table of Contents
- Simple Ingredients
- How to make Roasted Smashed Potatoes and Tomatoes with Pesto Recipe
- Crispy Roasted Smashed Potato Recipe
- What are Smashed Potatoes/ How to Make Smashed Potatoes
- What’s the difference between smashed potatoes and mashed potatoes?
- Tips for Roasted Smashed Potatoes and Tomatoes with Pesto
- What to serve with Roasted Smashed Potatoes and Tomatoes with Pesto
- Storage and Reheating
- More Potato Recipes
- Pesto Smashed Potatoes and Roasted Tomatoes Recipe
Simple Ingredients
1 Recipe for Fresh Arugula Walnut Pesto or Authentic Italian Pesto Genovese (Basil Pesto). You can also try this Pistachio Pesto Recipe!
- Small Yukon gold or honey gold potatoes
- Grape tomatoes or tomato medley variety
- Chopped walnuts for topping
- Olive oil for topping
- Salt and Pepper to taste
How to make Roasted Smashed Potatoes and Tomatoes with Pesto Recipe
The concept is simple. Boil baby potatoes until tender. Then smash until almost flat and roast until crispy and golden brown. The tomatoes roast on the same baking sheet at the same time.
The result is a perfectly tender, buttery potato with golden-brown, crispy edges. The tomatoes create a delicious saucy element.
While that’s happening, make your pesto! Just 5 minutes to make, insanely vibrant and flavorful, and such a gorgeous green hue. Now, we’re ready for assembly!
Place the roasted smashed potatoes and tomatoes on a serving plate and top with loads of fresh basil. That is it! So simple and absolutely sensational.
Crispy Roasted Smashed Potato Recipe
The roasted tomatoes and fresh pop from the arugula pesto make this a sensational side dish for any meal. Bring it to your next gathering and wow the crowd. It is simple to make and the colors make it a showstopper.
Smashed Potatoes are a creative way to liven up your spuds. Boil, smash, then finish on a baking sheet with tomatoes and top with this delicious arugula pesto!
This recipe is full of flavor with rich hearty and healthy ingredients. Perfect for the season!
What are Smashed Potatoes/ How to Make Smashed Potatoes
Step aside mashed potatoes there is a new friend in town…
Have you ever made smashed potatoes? You start by boiling the potatoes then placing them onto a greased baking sheet.
Using the back of a spoon or a small cup- carefully smash the potatoes until flattened but still in one piece. Drizzle them with olive oil and the bake until crispy! That’s it. This recipe takes it to a new level by adding tomatoes and pesto. So fresh and delicious!
The distinct result of smashed potatoes is achieving a soft and buttery texture on the inside from boiling the potatoes and then crisping them in the oven at the end.
The smashing process allows more surface area for the potato to get crispy. Oh yeah! Maximize the crisp factor by creating crevices for the oil to coat and create a nice browned look and delicious taste.
These crispy, flavorful smashed potatoes are the perfect side for this oven baked pot roast!
What’s the difference between smashed potatoes and mashed potatoes?
Mashed Potatoes are creamed potatoes with milk and butter – smashed potatoes are boiled until soft and simply pressed or “smashed” with a fork. Then baked until crispy with cheese and desired toppings.
Here is a “glow up” version of your regular mashed potatoes, since we still love our little mashers- SIMPLE Mashed Potatoes with Caramelized Onions
Tips for Roasted Smashed Potatoes and Tomatoes with Pesto
- Make your own pesto – I’ve made this recipe with both store-bought and homemade pesto. In the recipe card I share my homemade pesto recipe – you can use store-bought but I would recommend homemade just because of it’s fresh, vibrant flavor.
- Use baby potatoes – I know potatoes are potatoes, but this recipe only works with small baby potatoes – either red or golden potatoes work.
- Make sure potatoes are tender – to perfectly smash potatoes, they need to be tender enough to press with the back of a fork, spoon, or glass cup. Test the potatoes with a fork before you drain boiling water to check that they are done.
This is the most delicious roasted smashed potatoes recipe – tender on the inside, crispy & with roasted tomatoes, topped with fresh basil pesto. A healthy & easy side dish for any dinner!
What to serve with Roasted Smashed Potatoes and Tomatoes with Pesto
These roasted smashed potatoes are a great idea for a side dish to serve with EASY Garlic Honey Lemon Grilled Chicken, or Best Baked Cod Recipe (Easy). Make some ciabatta bread and end the meal with Classic Italian Tiramisu Recipe.
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
Storage and Reheating
If you have any leftovers, store the potatoes and the pesto separately in the refrigerator, both covered in an airtight container.
The pesto will stay good for about a week, but you’ll want to eat the potatoes within 3 or 4 days. Reheat them in the oven at 350°F until they’re hot.
There’s no need to reheat the pesto sauce, because you don’t want the oil to separate. It will heat up on its own when you add it to the potatoes or any other warm dish!
More Potato Recipes
Love potatoes? Try these recipes:
💙 MADE THIS RECIPE AND LOVED IT? 💙 Please leave a ⭐️STAR rating and COMMENT below- I love connecting with you! Tag me with your creations on Instagram and find me on Pinterest.
Pesto Smashed Potatoes and Roasted Tomatoes
Ingredients
- 1 recipe Fresh Arugula Walnut Pesto or Homemade Basil Pesto
- 1 ½ pound small Yukon gold or honey gold potatoes, washed, 680 grams
- 1 pound grape tomatoes or tomato medley variety, cut in half, 454 grams
- 3 tablespoons olive oil, more for topping
- 1 cup arugula salad
- ¼ cup chopped walnuts for topping
- Salt and Pepper to taste
Instructions
- Preheat oven to 450 degrees F
- Bring a large pot of water to a boil. Once the water starts to boil, add 2 Tablespoons of Kosher salt and plunge the potatoes into hot water. If the water boils too much, lower the heat to medium-high. Let cook for about 10 minutes or until fork tender (not falling apart).
- Grease a large baking sheet with olive oil. Drain potatoes and place in rows on a baking sheet. Use the back of a spoon or a small cup to smash each potato. Apply gentle pressure and push down with more force to create the smashed look.
- Add cut tomatoes to a baking sheet spreading evenly, in a single layer, with potatoes. Drizzle potatoes and tomatoes with olive oil.
- Bake for 20 minutes until the edges of the potatoes are crispy—season with salt and pepper. Transfer to a serving dish and top with pesto, a generous drizzle of olive oil, fresh arugula, and chopped walnuts. Serve warm or cold.
Notes
- Don’t overcrowd your baking pan with the potatoes and tomatoes, or they will steam and not crisp. If making a double batch, cook on two separate baking trays.
- Add fresh mozzarella or burrata cheese to the final dish for a cheesy twist.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I had some trouble smashing cleanly, and I ended up over-roasting the tomatoes, but I would totally make this again! I served over fresh arugula and added some garbanzos for a little protein. It made for a very delicious vegan meal!
I love your addition of garbanzo beans! You can also try a meat mallet on a cutting board for easier smashing- if you have one. Happy you enjoyed it.
We love this fresh and delicious crispy potato recipe!