Crispy Smashed Red Potatoes with Pepita Pesto

These Crispy Smashed Red Potatoes take a little bit of advanced planning, but trust me it is so worth it.  To make it super easy just boil the potatoes the day before, this way all thats left is to smash and roast.  I like to serve these with whatever sauce I have on hand, really anything will work, even just simple olive oil.  I also like to add some finely chopped veggies such as tomatoes, red onion, garlic and possibly some herbs.  These can be served as a side dish but are also a knock-out main dish as well.  I never shy away from making potatoes for dinner, they are always a winner in our house.

Crispy Smashed Red Potatoes

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★★★★★

5 from 1 review

• Author: chef elyse

Ingredients

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• 6 medium sized red potatoes
• olive oil for roasting
• salt and pepper

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Instructions

1. begin by adding the potatoes to a large pot and cover with water, add a pinch or two of salt
2. bring to a boil and reduce to simmer, cook for about 30 minutes or until potatoes are easily pricked with a fork
3. remove from pot and allow to cool completely on a towel or in a colander before continuing
4. preheat oven to 450 degrees and line a baking sheet with parchment paper
5. once cooled to room temperature, gently smash each potato with your hand until it is about 1 inch thick (it’s okay if it breaks, still going to be delicious!)
6. transfer smashed potatoes to a parchment lined baking sheet, coat each side generously with oil, sprinkle salt and pepper and roast for about 30 minutes
7. remove from oven and allow to cool briefly before serving with sauce and veggies