Crispy Smashed Spring New Potatoes with Pesto
New potatoes, smashed and roasted with basil pesto
Ingredients
- 500 g baby / new potatoes
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tbsp olive oil
- 1 tbsp sea salt
- 1 small jar basil pesto
Instructions
- Pre-heat your oven to 200C
- Rinse your potatoes and give them a little scrub to remove any dirt from the skins
- Pop them into a pot of salted boiling water - allow them to cook for around 15 minutes or until a fork can pierce through relatively easily (with just a little resistance)
- Drain the potatoes and return to the pot
- Add everything else (except the pesto) - olive oil, garlic powder, onion powder and salt - stir well to coat the potatoes
- One at a time, add potatoes to a flat oven proof baking tray/dish and begin the 'smashing' process
- Using the bottom of a thick-bottomed glass or the back of a large spoon, press firmly but slowly onto each potato until you feel it start to give, press with just enough force to flatten it a little and then release the tool you're using to press down
- Repeat until all of the potatoes are smashed!
- Pop the potatoes in to the oven for about 20 minutes or until they're bubbling a little and crispy
- Remove potatoes from the oven, dollop with the pesto and service with just about anything!
Notes
Calorie information provided is an estimate