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Meet your new favourite side dish. These smashed potatoes are crispy and smothered in a delicious vegan hemp seed pesto. They’re nutritious, delicious, and oh-so satisfying!

Overhead photo of smashed red potatoes topped with pesto on a baking sheet with bowl and spoon.

Are you ready to meet your new favourite side dish? I’m instantly regretting not making smashed potatoes before because they are OH-SO-GOOD!! Can you sense my excitement, haha?

These smashed red potatoes get extra crispy and warm in the oven and then are topped with my homemade vegan hemp seed pesto. While I love this pesto recipe, you can easily change up the pesto ingredients or use a store-bought version.

Pair these potatoes with seafood or meat for dinner, or have them as a side to eggs for breakfast. This side dish is packed with nutrition like complex carbs, fibre, vitamin C, healthy fats, and protein, so you can feel great while enjoying them.

If you’ve never made smashed potatoes before, you are in for a treat!

Closeup photo of 3 red smashed potatoes topped with pesto on a baking sheet.

What are smashed potatoes?

Not to be confused with mashed potatoes, smashed potatoes are eaten individually, with the skin on, and after baking in the oven.

Smashed potatoes are incredibly easy to make and SO worth the time involved. While they take a bit of time to cook, the active cooking time is really not that long or complicated!

What type of potatoes should you use?

Any type of white potato should work, but I would recommend choosing smaller or mini potatoes. They cook faster, and you’ll have more bite-sized bits rather than a few really large potatoes.

I used mini red potatoes for this smashed potato recipe.

Overhead photo of white colander with washed red mini potatoes inside.

How to make smashed potatoes

To make smashed potatoes, you begin by giving the potatoes a good wash (since you’re leaving the skin on).

Next, add the potatoes to a large pot, submerge them in water, and bring them to a boil. Continue to cook them for about 20 minutes, until they’re fork tender.

Drain the potatoes and place them in a large bowl to toss with olive oil and salt.

Then, spread them on a baking sheet (no need to line it) and “smash” each potato down with a potato masher or a fork.

TIP: Be gentle here and make sure not to push your fork all the way down to the tray – you don’t want them to fall apart.

As well, you want to make sure there’s a bit of space between the potatoes so that they will get a bit brown and crispy! Pop them in the oven at 425F and bake for 25 minutes.

Overhead photo of baking sheet topped with red mini potatoes pressed down with a fork.

What To Pair With Smashed Potatoes

You’ll ideally want to eat these smashed potatoes hot from the oven, but they do taste good leftover, too. Drizzle them with sauce, or dunk these little guys in your favourite dip.

While I chose to pair them with a pesto (inspired from a recent brunch), feel free to experiment with different sauces to eat them with. I love this version with a herby yogurt sauce. Even just a drizzle of olive oil, garlic powder, and fresh herbs would taste excellent.

You can’t really go wrong with hot, crispy potatoes, can you?!

Overhead closeup photo of crispy red smashed potatoes on grey baking sheet after roasting in the oven.

How To Store & Reheat Leftovers

If you have any leftover, simply store them in an airtight container in the fridge. Cooked potatoes can keep for about 3-5 days, but there’s a high chance they’ll be gone by then!

If planning on reheating the potatoes, do not add pesto or other sauce until immediately before eating. The best way to reheat these would be at a low temperature in the oven.

NOTE: leftover reheated potatoes will NOT be as crispy as the fresh ones. They still taste good though!

Overhead closeup photo of crispy red smashed potatoes topped with green pesto and basil leaves on white plate.

Are Potatoes Healthy?

I’ve talked about this before, but YES – white potatoes are full of nutrition! Their bad rap is totally undeserving.

A 100-gram serving (2/3-cup) provides a THIRD of your daily vitamin C needs.

Potatoes are also high in vitamin B6 and potassium.

Because you’re leaving the skin on in this recipe, you’re also going to pack in tons of fibre. Fibre is good for your gut, heart health, blood sugar control, and weight management.

Closeup 45-degree angle photo of smashed red potatoes topped with pesto and basil leaves on white plate.

More Easy, Healthy Potato Recipes

Did you give this Crispy Smashed Potatoes With Hemp Seed Pesto Recipe a try? Let me know by leaving a comment and recipe rating below!

If you do make this recipe, don’t forget to tag me on Instagram or Pinterest – seeing your creations always makes my day. You can also subscribe to my email list to never miss a new recipe or nutrition education post!

Get the Recipe: Crispy Smashed Potatoes With Pesto (Vegan)

Meet your new favourite side dish. These smashed potatoes are crispy and smothered in a delicious hemp seed pesto! Recipe is vegan and gluten-free.
crispy red smashed potatoes topped with pesto on baking sheet
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Ingredients

  • 2 lbs mini red potatoes (907 grams)
  • 1 Tbsp extra virgin olive oil
  • Salt + pepper

Hemp seed pesto

Instructions

  • Give potatoes a good wash, leaving skin on. Add potatoes to a large pot and submerge with water. Cover and bring to a boil. Continue to boil for about 20-25 minutes, until potatoes are fork-tender. Remove from heat and drain in a colander.
  • Preheat oven to 425F.
  • Add boiled potatoes to a large bowl. Drizzle 1 tbsp of olive oil over potatoes and a few shakes of the salt shaker. Toss well with a large spoon until potatoes are evenly coated in oil.
  • Spread cooked and oiled potatoes on a large baking sheet, leaving adequate space between the potatoes (you may need 2 sheets). With either a potato masher or large fork, press each potato down gently (but don't hit the tray with your fork). You want the potatoes to flatten, but not fall apart. They should be about 1/2 an inch thick.
  • Place trays of smashed potatoes into the oven and let bake for another ~25 minutes, until potatoes are slightly browned and crispy.
  • While potatoes are in the oven, prepare the pesto by adding all pesto ingredients into a food processor. Mix until pesto forms, about 2 minutes. Set aside.
  • Once potatoes are done, remove from oven. Top each potato with a small spoonful of pesto and serve immediately. Sprinkle with extra salt, cracked pepper, and a sprinkle of fresh basil if desired. Best enjoyed hot!

Notes

*LEFTOVERS: keep refrigerated in an air-tight container for about 3-5 days. If you’re planning to reheat potatoes, keep the pesto separate and add only before serving. The best way to reheat these is in the oven at a low temperature. Do note that leftovers won’t be as crispy as fresh-out-the-oven, but they still taste good!
*Feel free to serve these potatoes with a different pesto recipe, or a store-bought version. 

Did you make this recipe?

Let me know by leaving a recipe rating below, or by tagging @walderwellness on Instagram. I love seeing your beautiful creations!

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