Roasted Smashed Potatoes with Carrot Top Pesto
Serves 6
Ingredients
- 1 1/2 pounds small red or yellow potatoes (about 1 1/2-inch diameter) (scrubbed)
- 3 teaspoons kosher salt (divided use, plus more to taste)
- Pepper (to taste)
- 3 tablespoons extra virgin olive oil (divided use)
- 3/4 cup Carrot Top Pesto
Directions
- Place potatoes in a single layer in a large Dutch oven or heavy pot. Add water to cover potatoes by 1 to 2 inches. Cover and bring to a boil. Add 2 teaspoons salt, reduce heat, and simmer gently 20 to 30 minutes or until tender when pierced with a skewer or fork. Drain potatoes. Set aside until cool enough to handle.
- While potatoes cook, preheat oven to 400°F. Coat a large baking sheet with 1 tablespoon olive oil.
- Spread boiled and cooled potatoes in a single layer on oiled baking sheet. With a potato masher, sturdy fork, or flat bottom of a glass, smash each potato to 1/2-inch thickness. Drizzle with 2 tablespoons olive oil. Sprinkle with 1 teaspoon salt and pepper, to taste.
- Roast potatoes 12 to 15 minutes or until golden brown and crispy around edges.
- Transfer to a serving plate and drizzle with pesto. Serve immediately.
Nutrition
Amount Per Serving (based on 6 servings)- Calories: 320
- Fat: 24.0 g
- Saturated Fat: 3.5 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 330.0 mg
- Carbohydrates: 25.0 g
- Fiber: 3.0 g
- Added Sugars: 0 g
- Sugar: 2.0 g
- Protein: 4.0 g