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
- 1/4 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