Garlic Smashed Potatoes with Pesto and Parmesan Cheese

Preperation time
m
Skills level

Serving size

Country of origin

Ingredients

  • 1 (3 lb.) bag small Yukon (Gold) potatoes, about 22 potatoes
  • 1 bunch fresh parsley
  • 4 cloves garlic
  • 1 tablespoon diced onion
  • parmesan cheese to top
  • salt, pepper, and garlic powder to taste
  • a good quality extra virgin olive oil
  • high-speed blender
Recipe Type:
Course:

Go from your basic roasted potato to a jazzy garlicky, salty, cheesy and herby smashed potato.  You will love these so much. Here are the super easy directions.

Rinse the potatoes. Fill a large pot with water, add potatoes and place on the stovetop. Allow the potatoes to boil for about 20 minutes until just about tender, but not mushy.

In the meantime, preheat the oven to 350 degrees.

Prepare the parsley pesto.

In a high-speed blender, add about 1 cup of fresh parsley (stems included). Add the garlic and onion and a tiny drizzle of oil. Turn on the blender and continue to stream in more olive oil, about 1/4 cup, until you have created a nice smooth texture for your pesto. We are omitted cheese for now and instead will top the potatoes with the cheese.

Drain the potatoes, allow them to slightly cool. Place the potatoes on a parchment-lined baking sheet. Using the bottom of a mason jar, gently smash down each potato.

Season potatoes with salt, pepper, and garlic powder. Drizzle pesto mixture over the potatoes. An optional step if you want to amp up the garlic flavor even more is to grate 2-3 more cloves of garlic on the top of the potatoes. Heavily grate the parmesan cheese on top.

Place in the oven for 15 minutes to finish cooking. Enjoy~