Smashed Potatoes and Roasted Tomatoes Slathered in Pesto!
Potatoes, Tomatoes and Pesto! Yes, please! 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! 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.
Here is a “glow up” version of your regular mashed potatoes, since we still love our little mashers- SIMPLE Mashed Potatoes with Caramelized Onions
From my Cucina to Your Table. Mangia! Mangia! (Eat!)
Made with Amore, Elena
More Delicious Recipes for YOU
1 Recipe for Fresh Arugula Walnut 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
- 1/4 cup chopped walnuts for topping
- drizzle of olive oil for topping
- Salt and Pepper to taste
- 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 potatoes into hot water. If water boils too much lower heat to medium high. Let cook 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 individual potato. Apply gentle pressure and then push down with more force to create the smashed look. Add cut tomatoes to baking sheet spreading evenly, in a single layer, with potatoes. Bake for 20 minutes until edges of potatoes are are crispy. Season with salt and pepper. Transfer to a serving dish and top with pesto, a generous drizzle of olive oil, and chopped walnuts. Serve warm or cold.
Keywords: potato, roasted potatoes, smashed potatoes, tomatoes, herbs, potato recipe, easy recipe, sheet pan recipe, sheet pan potatoes, pesto, olive oil, herbs,