• Skip to main content
  • Skip to primary sidebar
CucinaByElena
menu icon
go to homepage
  • Recipes
  • Quick & Easy
  • Classics
  • About
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Recipes
    • Quick & Easy
    • Classics
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×
    • Cover Photo
      Chocolate Olive Oil Cake Recipe (Easy and Moist!)
    • How Long to Cook Whole Chicken Recipe Perfect & Juicy- cooked roast chicken in a large roasting pan with lemons and garlic on the side.
      How Long to Cook Whole Chicken Recipe Perfect & Juicy
    • cover photo.
      Butternut Squash Casserole Recipe Vegetarian
    • cover photo.
      Spaghetti Aglio e Olio Recipe (Garlic with Oil Pasta)
    • cover photo
      Easy Steak Pizzaiola Recipe (Carne Alla Pizzaiola)
    • cover photo.
      How to Make Olive Oil Cake Recipe (Easy One Bowl)
    • cover.
      Best Gnocchi Alla Sorrentina Recipe (Baked Gnocchi)
    • cover photo.
      Tuscan White Bean Soup Recipe (Hearty Italian)
    • Alla Gricia vs Classic Carbonara
      Roman Pasta Alla Gricia vs Classic Carbonara + Recipe
    • cover photo.
      Authentic Italian Pasta Alla Gricia Recipe
    • cover photo.
      Baked Stuffed Flounder Recipe with Crab and Shrimp
    • caponata in a pan with fresh basil as garnish. wood spoon in the pan.
      Sicilian Eggplant Caponata Recipe (Easy)
    Cucina by Elena » Recipes » Italian Vegetarian Recipes

    Roasted Smashed Potatoes and Tomatoes with Pesto

    Published: Jun 15, 2021 · Modified: Aug 24, 2023 by Elena · 3 Comments

    Jump to Recipe

    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 (classic basil pesto) instead of the arugula pesto.

    Pesto Smashed Potatoes and Roasted Tomatoes on a plate

    This recipe is perfect for summer and will work with all your homegrown tomato varieties. More summer recipe ideas: 34 BEST Italian Summer Recipes.

    Simple Ingredients

    1 Recipe for Fresh Arugula Walnut Pesto or Authentic Italian Pesto Genovese (Basil Pesto)

    • 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!

    Pesto Smashed Potatoes and Roasted Tomatoes

    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.

    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

    Pesto Smashed Potatoes and Roasted Tomatoes on a plate

    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 homemade bread and end the meal with Classic Italian Tiramisu Recipe.

    From my Cucina to Your Table. Mangia! Mangia! (Eat!)

    Made with Amore, Elena

    More Delicious Recipes for YOU

    Pillowy Soft Potato Gnocchi

    Easy Lemony Asparagus and Potato Salad Recipe

    Simple Artichoke Soup Italian Recipe

    Italian Frittata Recipe Peas, Onions, and Ricotta

    Oven Roasted Potatoes (Italian Style)

    Baked Salmon with Potatoes and Herb Oil Dressing

    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!

    Make sure to leave a ⭐️star rating on the recipe card and comment below if you make the recipe. I love to connect with you through my recipes.

    I would love for you to tag me on Instagram @cucinabyelena so I can see your delicious Italian recipes. To get more ideas, follow me on Pinterest.

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    Pesto Smashed Potatoes and Roasted Tomatoes

    Pesto Smashed Potatoes and Roasted Tomatoes

    ★★★★★

    5 from 2 reviews

    Print Recipe
    Pin Recipe

    Roasted Smashed Potatoes and Tomatoes with Pesto- yes, please! These smashed potatoes, tomatoes and pesto are golden brown and crispy; these spuds will change how you think about small potatoes. They are soft on the inside with crispy edges- an all-around potato-perfect combo!

     

    • Total Time: 35 minutes
    • Yield: 6 servings 1x

    Ingredients

    Units Scale
    • 1 Recipe for Fresh Arugula Walnut Pesto or Homemade Basil Pesto
    • 1.5 lb (680 grams) small Yukon gold or honey gold potatoes, washed
    • 1 lb (454 grams) grape tomatoes or tomato medley variety, cut in half
    • 3 tablespoons olive oil, more for topping
    • 1 cup arugula salad
    • ¼ cup chopped walnuts for topping
    • Salt and Pepper to taste

    Instructions

    1. Preheat oven to 450 degrees F
    2. 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). 
    3. 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. 
    4. Add cut tomatoes to a baking sheet spreading evenly, in a single layer, with potatoes. Drizzle potatoes and tomatoes with olive oil. 
    5. 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

    Top tip:

    • 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.  

    Variation

    • Add fresh mozzarella or burrata cheese to the final dish for a cheesy twist. 
    • Author: Elena
    • Prep Time: 5 min
    • Cook Time: 30 min
    • Category: Savory
    • Method: Italian
    • Cuisine: Italian

    Keywords: potato, roasted potatoes, smashed potatoes, tomatoes, herbs, potato recipe, easy recipe, sheet pan recipe, sheet pan potatoes, pesto, olive oil, herbs,

    Did you make this recipe?

    Tag @cucinabyelena on Instagram when you make the recipe! I would love to see it. Don't forget to leave a STAR RATING and REVIEW on this post. Thank you!

    Related

    More Italian Vegetarian Recipes

    • cover photo.
      Fregola Sarda Pasta Recipe with Zucchini and Cheese
    • cover photo for recipe.
      Best Summer Panzanella Salad Recipe (Bread & Tomato)
    • cover photo.
      Easy Italian Grilled Eggplant Recipe (Melanzane Grigliate)
    • a plate with a portion of Easy Pasta with Sautéed Spinach and Garlic toasted pine nuts on top. Fork and spoon near plate.
      Easy Pasta with Sautéed Spinach and Garlic Recipe
    FacebookTweetPinYummlyEmail

    Reader Interactions

    Comments

    1. Diana says

      April 06, 2023 at 9:59 am

      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!

      ★★★★★

      Reply
      • Elena says

        April 07, 2023 at 11:20 am

        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.

        Reply
    2. Elena says

      June 20, 2022 at 3:25 pm

      We love this fresh and delicious crispy potato recipe!

      ★★★★★

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating ★ 5 Stars ☆ ★ 4 Stars ☆ ★ 3 Stars ☆ ★ 2 Stars ☆ ★ 1 Star ☆

    Primary Sidebar

    WELCOME to CucinaByElena

    Profile photo of Elena Davis in her kitchen leaning on the kitchen counter. She is wearing a blue button up shirt and her Cucina By Elena apron counter

    Ciao! I'm Elena. Welcome to my cucina (kitchen). I was born in Italy and grew up spending my summers on the beaches of Sardegna cooking, eating, and sharing tasty Italian meals. Here you will find trusted, achievable, and delicious Italian (and more) recipes that highlight fresh ingredients with a simple process.

    More about me →

    Popular

    • cover photo.
      How to Make the Perfect Fresh Peach Pie Recipe
    • cover photo.
      Crispy Baked Polenta Fries Recipe (Parmesan Herb)
    • cover image 50 best Italian dinner ideas.
      Classic Italian Dinner Ideas (50 Best Italian Recipes)
    • cover photo
      How Long to Bake Chicken Breast at 425 (Easy Recipe)

    Featured In...

    Multiple brand images.

    Footer

    About

    • About
    • Privacy Policy
    • Terms & Conditions
    • Work with me

    Newsletter

    • Sign Up for FREE & NEW RECIPES

    Contact & Social

    • Contact
    • Pinterest
    • Instagram
    • Facebook
    • Tiktok

    Copyright © 2022 CucinaByElena

    Made with Amore

    45 shares
    • Facebook
    • Pinterest
    • Save
    Share this ArticleLike this article? Email it to a friend!

    Email sent!