Ultimate Crispy Smashed Potatoes with Zesty Homemade Pesto: A Flavor Explosion!
Oh, crispy smashed potatoes with pesto, where have you been all my life? This isn’t just a dish; it’s a revelation! My love affair with smashed potatoes began years ago at a charming Rhode Island restaurant. Their version, served with a delectable mustard sauce, was so unexpectedly good that I found myself craving it regularly – a rarity for me when it comes to side dishes. Despite my passion for recreating recipes, these amazing potatoes remained a mystery, until a chance encounter while flipping through magazines at the grocery store. A vibrant photo of crispy smashed potatoes adorned with fresh pesto instantly captivated me. That very night, this incredible combination graced our dinner table, forever changing my potato game.
Why Crispy Smashed Potatoes Are Your New Favorite Side
What makes crispy smashed potatoes so utterly irresistible? It’s all about the texture. You get the best of both worlds: a wonderfully fluffy, tender interior encased in a golden, gloriously crispy exterior. Unlike mashed potatoes, which offer a uniform creaminess, or roasted potatoes, which can sometimes lack that delicate crunch, smashed potatoes deliver an exciting textural contrast with every bite. They’re incredibly simple to prepare, yet they feel gourmet. The short ingredient list and straightforward method mean they’re hard to mess up, making them a perfect go-to for busy weeknights or special occasions.
I’ve even found myself contemplating a radical change for our Thanksgiving feast: replacing our traditional mashed potatoes with these crispy smashed beauties. Usually, daring to swap out a beloved holiday staple is met with serious resistance, but I genuinely believe these could pass muster – especially when drenched in rich, savory gravy. The sheer simplicity and consistent deliciousness of this recipe mean that every time I make them, they’re a huge hit. They offer a unique charm that other potato preparations simply can’t match.
Who am I kidding, though? There would be a minor family uprising if our Thanksgiving table didn’t feature our classic mashed potatoes. So, for now, I’ll probably reserve this recipe for the day or two after Thanksgiving, when the mashed potatoes have vanished and everyone’s looking for something new to pair with all that glorious leftover gravy! It’s the perfect solution for a post-holiday craving for something equally comforting but with a fresh twist.
Beyond the Holiday Table: Versatile & Delicious
The truth is, I’ll continue making these crispy smashed potatoes for no other reason than their sheer deliciousness. They are incredibly versatile and perfectly suited for a multitude of meals and occasions:
- Breakfast Side: Forget boring hash browns! These offer a superior crunch and flavor profile that will elevate any breakfast plate, especially alongside eggs and bacon.
- Game Day Snack: Way better than fries or chips, these make a fantastic, satisfying snack while watching your favorite team. Easy to grab, bursting with flavor.
- Weeknight Winner: Most of the cooking time is passive, making them an ideal candidate for a stress-free, yet impressive, weeknight side dish award. They pair beautifully with roasted chicken, grilled fish, or any simple protein.
- Brunch Star: Imagine these served alongside a frittata or a savory quiche. Their rustic elegance and incredible taste make them a standout addition to any brunch spread.
Packed with Goodness: The Nutritional Perks of Potatoes
As if their incredible taste wasn’t enough, these crispy smashed potatoes also boast surprising nutritional benefits. It’s a common misconception that potatoes lack nutritional value, but they are actually a powerhouse of essential nutrients, especially when you keep the skins on. The skin provides valuable fiber and helps retain many of the vitamins and minerals.
Potatoes are an excellent source of potassium, containing more than a banana, which is vital for heart health, muscle function, and maintaining fluid balance. They are also rich in Vitamin C, an important antioxidant that supports the immune system and skin health. Furthermore, they provide a good supply of B Vitamins (like B6, folate, and niacin) which are crucial for energy metabolism, as well as iron and calcium. So, when you indulge in a plate of these crispy delights, you’re not just enjoying a treat; you’re fueling your body with wholesome goodness.
The Pesto Perfection: A Zesty Twist
The pesto in this recipe is truly the crowning glory. While it’s a fairly basic, traditional pesto at its core, I’ve added a special touch: a dollop of Dijon mustard. This subtle addition is a direct homage to that original smashed potato with mustard sauce from Rhode Island that started my obsession. The Dijon adds a slight tang and depth that complements the earthy potatoes and bright basil beautifully, creating a more complex and incredibly addictive flavor profile.
If you’re feeling adventurous or simply can’t get your hands on fresh basil, don’t hesitate to experiment with different pesto variations. A creamy kale and cashew pesto would offer a nuttier, slightly sweeter note, while a peppery arugula and spinach pesto could provide a more vibrant, slightly bitter kick. Each variation brings its own unique character, allowing you to customize this dish to your preference or whatever ingredients you have on hand.
Tips for Achieving Smashed Potato Perfection
To ensure your smashed potatoes turn out perfectly crispy and delicious every time, keep these tips in mind:
- Choose the Right Potatoes: Small, waxy potatoes like red bliss or Yukon gold work best. They hold their shape well after boiling and have a creamy interior that contrasts beautifully with the crispy skin.
- Don’t Overcrowd the Pan: Give your potatoes space on the baking sheet. Overcrowding leads to steaming rather than roasting, preventing that desirable crispiness. Use multiple baking sheets if necessary.
- Smash with Care: The goal is to flatten them while keeping them intact. A flat-bottomed glass or a potato masher works perfectly. Don’t press too hard, or they’ll break apart.
- Oil Generously: Olive oil is key to achieving a golden, crispy crust. Drizzle generously and use a brush to ensure every part of the potato, especially the edges and crevices, is coated.
- Season Liberally: Salt, pepper, and fresh thyme are essential. Don’t be shy! Seasoning both sides ensures maximum flavor. A pinch of crushed red pepper flakes adds a delightful warmth.
- High Heat is Your Friend: Roasting at 450°F (230°C) is crucial for crisping the potatoes quickly and effectively.
Final Thoughts: A Must-Try Recipe
These crispy smashed potatoes with pesto have transformed my perception of a simple potato side dish. They are easy, healthy, incredibly flavorful, and offer an exciting textural experience that stands out from other potato recipes. Whether you serve them for a casual weeknight meal, as a game-day snack, or even brave them for a holiday gathering, they are sure to impress. Don’t be afraid to experiment with your pesto or seasonings; this recipe is wonderfully adaptable.
And hey, if you are brave enough to try to sneak these onto your Thanksgiving menu this year, let me know in the comments! I’ll be rooting for you. But honestly, you don’t need a special occasion to enjoy these. They’re a treat any day of the week.
📖 Recipe
Crispy Smashed Potatoes with Pesto
Rate this Recipe
Pin Recipe
Ingredients
- 1 ½ lbs. small potatoes red bliss or Yukon gold, skins on.
- 2 Tablespoons olive oil
- Coarse sea salt
- Crushed red pepper flakes
- Fresh thyme sprigs
For the Pesto:
- 3 cups basil combo with parsley if needed
- 2 large cloves garlic
- ¼ cup pine nuts
- 1 Tablespoon dijon mustard
- 1 lemon zested and juiced
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- ¼ cup olive oil
- 2-4 Tablespoons water
Instructions
-
Preheat oven to 450°F (230°C).
-
In a large stock pot, bring enough water to completely cover the potatoes to a rolling boil. Add 1 teaspoon of salt to the water.
-
Boil potatoes for approximately 15 minutes, or until they are fork-tender. Drain thoroughly.
-
Place the cooked potatoes on a rimmed baking sheet. Use a clean kitchen towel to gently pat them dry, soaking up any residual water. Then, using the bottom of a sturdy glass (a 1-cup Pyrex measuring cup works perfectly), press down on each potato to smash it flat, ensuring it remains in one piece.
-
Drizzle generously with olive oil and use a pastry brush to baste each potato, ensuring good coverage. Sprinkle with coarse sea salt, ground white pepper, and fresh thyme leaves. Flip the potatoes over and repeat the drizzle, baste, and sprinkle process on the other side.
-
Roast in the preheated oven for 25-30 minutes, or until the potatoes are beautifully golden brown and crispy on the edges.
Make the pesto:
-
Place basil (and parsley if using), garlic, pine nuts, Dijon mustard, lemon juice and zest, sea salt, and white pepper in the bowl of a food processor. Process until all ingredients are finely chopped. Keep the processor running and slowly pour in the ¼ cup of olive oil. Scrape down the sides of the bowl and continue mixing for about 2 minutes until the pesto is smooth and well combined. Taste and adjust seasoning, adding more salt and pepper as desired.
-
If the pesto consistency is too thick for your liking, turn on the food processor again and drizzle in water, 1 tablespoon at a time. Scrape down the sides and test the consistency after each addition until it reaches your desired texture.
-
Once the crispy smashed potatoes are ready, transfer them to a serving platter. Drizzle generously with the fresh, homemade pesto and serve warm.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.