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 to support immunity, energy and gut wellbeing.
Boil potatoes in a pot of water for 20 minutes or until tender.
Let cool and add to a parchment lined baking sheet.
Use a glass or a spoon to smash each potato as flat as possible.
Drizzle with olive oil and sprinkle with garlic and flakey sea salt.
Bake at 425°F for 40 minutes or until crispy and golden brown, turning and flattening every 10-15 minutes.
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.
Remove potatoes from the oven and let cool slightly. Add a spoonful of homemade pesto on top and enjoy!
Boil potatoes in a pot of water for 20 minutes or until tender.
Let cool and add to a parchment lined baking sheet.
Use a glass or a spoon to smash each potato as flat as possible.
Drizzle with olive oil and sprinkle with garlic and flakey sea salt.
Bake at 220°C for 40 minutes or until crispy and golden brown, turning and flattening every 10-15 minutes.
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.
Remove potatoes from the oven and let cool slightly. Add a spoonful of homemade pesto on top and enjoy!
Crispy Smashed Potatoes
With Herby Pesto
Not too tricky
6
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 to support immunity, energy and gut wellbeing.
Boil potatoes in a pot of water for 20 minutes or until tender.
Let cool and add to a parchment lined baking sheet.
Use a glass or a spoon to smash each potato as flat as possible.
Drizzle with olive oil and sprinkle with garlic and flakey sea salt.
Bake at 425°F for 40 minutes or until crispy and golden brown, turning and flattening every 10-15 minutes.
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.
Remove potatoes from the oven and let cool slightly. Add a spoonful of homemade pesto on top and enjoy!
Boil potatoes in a pot of water for 20 minutes or until tender.
Let cool and add to a parchment lined baking sheet.
Use a glass or a spoon to smash each potato as flat as possible.
Drizzle with olive oil and sprinkle with garlic and flakey sea salt.
Bake at 220°C for 40 minutes or until crispy and golden brown, turning and flattening every 10-15 minutes.
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.
Remove potatoes from the oven and let cool slightly. Add a spoonful of homemade pesto on top and enjoy!
