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.
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!
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
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
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.
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Pesto Smashed Potatoes and Roasted Tomatoes
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
- 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
- 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
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.
- 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,
Diana says
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!
★★★★★
Elena says
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.
Elena says
We love this fresh and delicious crispy potato recipe!
★★★★★