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Crispy Smashed Potatoes With Hemp Seed Pesto

July 3, 2019

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This post may contain affiliate links. Please see my disclosure policy

crispy red smashed potatoes topped with pesto on baking sheet

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!! These red potatoes get extra crispy and warm in the oven and then are smothered in my homemade vegan hemp seed pesto. Pair them 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!

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!

crispy red smashed potatoes topped with green pesto and basil leaves on white plate

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.

white colander with washed red mini potatoes

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. 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 an additional 25 minutes.

baking sheet with smashed red mini potatoes before cooking

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. Garlic aioli? Something cheesy? 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?!

crispy red smashed potatoes on grey baking sheet after baking

If you have any leftover, simply store them in a glass 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.

smashed red potatoes topped with pesto on baking sheet with bowl and spoon

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.

smashed red potatoes topped with pesto and basil leaves on white plate

Looking for more healthy potato recipes? Why not try my Canned Salmon Potato Salad or this Spinach Salad With Goat Cheese & Roasted Potatoes?

If you give these Crispy Smashed Potatoes With Hemp Seed Pesto a try, let me know by leaving a comment and recipe rating below! Be sure to follow along on Instagram and Pinterest for more simple, healthy recipe ideas.

crispy red smashed potatoes topped with pesto on baking sheet
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Crispy Smashed Potatoes With Hemp Seed Pesto

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.
Course Side Dish
Cuisine Mediterranean
Diet Gluten Free, Low Lactose, Vegan, Vegetarian
Keyword hemp seeds, pesto, potatoes, vegan
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 6
Author Carrie Walder

Ingredients

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

Hemp seed pesto

  • 2 cups fresh basil (about 2 large handfuls)
  • 2 cloves garlic
  • 1/4 cup hemp seeds
  • 1/3 cup nutritional yeast
  • 1/3 cup extra virgin olive oil
  • Salt + pepper to taste

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

*Recipe will make about 6 side servings.
*Leftovers can be kept 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.
Did you make this recipe?Be sure to tag @walderwellness on Instagram. I love seeing your beautiful creations!

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This post may contain affiliate links. Please see my disclosure policy

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2 Comments
Filed Under: Dairy-Free, Gluten-Free, Recipes, Sauces & Sides, Vegan, Vegetarian
Tagged With: basil, hemp seeds, potatoes

Comments

  1. GuRjeet says

    May 15, 2020 at 9:19 am

    5 stars
    This dish is sooo good! I have made the pesto at least 5 times and adding it to these smashed potatoes was perfection. I’m sure they taste good as leftovers, but my husband and i ate the entire tray in one sitting! Another amazing recipe. Thanks carrie!!

    Reply
    • Carrie Walder says

      May 15, 2020 at 1:17 pm

      Hi Gurjeet – thank you soo much! I’m so happy you enjoyed this (and the pesto) recipe!! LOL at your husband eating the entire tray – it’s so hard to stop haha. If you like this one be sure to check out the smashed potatoes with parsley yogurt too!!

      Reply

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About Me

Hi, I’m Carrie Walder, MS, RD! I’m a Registered Dietitian in both Canada and the United States. Here, and on my Instagram (@walderwellness), I share ways to add more whole foods into your everyday life in a simple, realistic, and nutritionally balanced way. Thanks so much for stopping by!

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