Pesto Smashed Potatoes
Try this Pesto Smashed Potatoes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
vegan
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 2 garlic cloves minced
- 1.5 lbs of creamer potatoes (i used the little potato comp
- 1 t olive oil
- 1/2 tsp sea salt
- 1 cup of basil packed
- 3 t olive oil
- 2 t nutritional yeast (or parmesan if not dairy-free)
- 2 t walnuts
- 1/2 tsp sea salt
- 3 t water
- Carbohydrate 1.9836 g
- Cholesterol 0 mg
- Fat 54.03 g
- Fiber 0.125999994277954 g
- Protein 0.3816 g
- Saturated Fat 7.46166 g
- Serving Size 1 1 recipe (767g)
- Sodium 1746.8765625 mg
- Sugar 1.85760000572205 g
- Trans Fat 1.47138 g
- Calories 486 calories
Bring a large pot of water to a boil.Add potatoes and cook for 12-15 minutes or until tender when pierced with a fork.Strain and let sit for 10 mins.Preheat oven to broil.Place potatoes on a baking sheet and flatten with a fork and the palm of your hand.Drizzle potatoes with 1 tablespoon of olive oil and sprinkle with ½ tsp of sea salt.Bake for 5 minutes on the top rack.Remove from oven and carefully flip.Bake for another 3 minutes.Combine all ingredients in a blender or food processor and process until well combined. Add water if you want a thinner consistency.Drizzle pesto over potatoes and serve.Will keep for several days in the refrigerator.
