Crash Hot Pesto Potatoes

Everyone loves a good potato dish, especially around the holidays. Ordinarily, mashed potatoes or potato gratin hit the table. And there's certainly nothing wrong with either dish. But if you're looking for a change of pace or maybe something a little lighter, give these Crash Hot Pesto Potatoes a try.

Crash Hot Potatoes are simply boiled potatoes that have been smashed and roasted until crispy. So if you can boil water and preheat an oven, you can make this side dish!

In my opinion, gold potatoes are the best potato for this dish. Much creamier in texture than a russet or red. And for loads of fresh flavor, I spooned my Lemon Pesto over each potato. Of course, you can cheat and use store-bought pesto. I won't tell!

Crash Hot Pesto Potatoes

Ingredients

· 1 1/2lbs petite gold potatoes

· 3 tbsp good quality olive oil

· Salt & pepper

· ½ recipe of Lemon Pesto

Add the potatoes to a large sauce pot and cover completely with water. Season the water liberally with salt – about 1-2 tbsp. Cover the potatoes and bring to a boil. Once boiling, uncover, reduce temperature to medium high and cook for another 12 minutes or until you can insert a pairing knife through the center without much resistance.

Drain the potatoes. Place the potatoes on a sheetpan lined with parchment paper. Leave a bit of room between each potato. Using a potato masher, gently press down on each potato taking care to leave the bottom peel intact while texturing the tops.

Preheat oven to 475F.

Brush each potato with olive oil. Season the potatoes with a healthy pinch of salt and pepper. Roast for 15-20 minutes until golden brown and crispy.

Add the pesto to a bowl and thin with a splash of water. The pesto should still be thick but pourable in consistency. Spoon pesto over each potato and transfer the potatoes to a serving platter.

Serves 4

GF Friendly

Gluten Free Friendly!