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Crispy Smashed Potatoes

With Herby Pesto
Vegan Vegetarian
recipe-difficulty
Not too tricky
recipe-serves
6
ready-in
75 mins

Just when you thought these Crispy Smashed Potatoes couldn’t sound any better, cue the Herby Pesto. There really is nothing like freshly homemade pesto to make the taste buds burst with excitement, what's even more exciting is that this one has added Vegetable Broth,

which is naturally nourishing with calcium, zinc, folate & other B vitamins.

Sides & Snacks
Italian inspired
Pantry Items
View in metric
  • 2 tsp Vegetable Broth Garden Veggie
  • 4 pounds washed potatoes
  • 2 tbsp olive oil
  • 1 tsp sea salt
  • ¼ cup good quality olive oil 
  • ½ cup almonds or your choice of nuts
  • ½ lemon juiced
  • 3 cloves garlic
  • ½ cup fresh basil leaves packed
  • 1 cup rocket leaves
  • 2 tbsp nutritional yeast or parmesan
  • 1 tbsp water
  • pinch salt  to taste
  • cracked black pepper to taste

  1. Boil potatoes in a pot of water for 20 minutes or until tender.
  2. Let cool and add to a parchment lined baking sheet.
  3. Use a glass or a spoon to smash each potato as flat as possible.
  4. Drizzle with olive oil and sprinkle with garlic and flakey sea salt.
  5. Bake at 425°F for 40 minutes or until crispy and golden brown, turning and flattening every 10-15 minutes.
  6. To make the pesto combine olive oil, almonds, lemon juice, rocket, basil, parmesan, water, veggie broth, salt and pepper in a blender and blitz to combine. Stopping and scraping down sides then continuing to blend, until the ingredients make a chunky paste.
  7. Remove potatoes from the oven and let cool slightly. Add a spoonful of homemade pesto on top and enjoy!