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Smashed Potatoes with Vegan Cilantro Dill Pesto

These Smashed Potatoes are incredibly delicious, fun to share and pair wonderfully with this vegan Cilantro Dill Pesto that I've made!

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I’ve been on a pesto run lately. Maybe it’s because I equate pesto with summer and here we are in the dead of winter. Who knows, but what I will say is that eating pesto makes me feel healthy. It feels like an injection of superfoods in all the right places. The other thing I adore is potatoes. If I had to be stuck on a desert island my food choice would definitely be the Almighty spud. I can’t think of a more versatile food. I have been very busy creating recipes for other people lately and potatoes are just, well, simple. At least they CAN be and after a day of shooting that’s all this yogi wants. SIMPLE.

TERI ANN CARTY

Food Photographer and Recipe Developer based in Toronto, Canada. 

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Smashed Potatoes with Vegan Cilantro Dill Pesto

These Smashed Potatoes are incredibly delicious, fun to share and pair wonderfully with this vegan Cilantro Dill Pesto that I've made!
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Servings: 4 servings
Author: Teri-Ann Carty
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Equipment

  • oven

Ingredients

SMASHED POTATO INGREDIENTS

  • 1 pound bag mini potatoes
  • 1-2 tbsp olive oil
  • ½ tsp sea salt
  • cracked pepper
  • ½ cup pesto
  • shaved parmesan or homemade parmesan

PESTO INGREDIENTS

  • 2 cups dill
  • 2 cups cilantro
  • ½-¾ cups cup olive oil
  • 1 handful spinach
  • ½ cup walnuts
  • ½ lemon juiced
  • 2 tbsp nutritional yeast
  • 1 clove garlic smashed
  • ½ tsp sea salt
  • cracked pepper
US Customary - Metric

Instructions

SMASHED POTATO INSTRUCTIONS

  • Preheat oven 400.
  • Toss potatoes into a large pot and cover with cold water. About 2 inches above the potatoes. Salt the water. Bring up to a boil, then reduce and cook until fork tender. Approximately 15 minutes. Drain potatoes and place on a parchment lined baking tray/sheet.
  • Drizzle with oil, sea salt and cracked pepper using your hands to fully coat both sides. Use the flat end of a ramekin or plate and gently smash your minis.
  • Roast in the oven for 15 minutes, turn, shave the parmesan on top and roast again for an additional 10 or until edges start to crisp.
  • Remove from the oven and smear a tsp of pesto on top of each potato. Serve immediately.

PESTO INSTRUCTIONS

  • Place everything but olive oil in the base of a food processor. Pulse a few times to get started and then slowly drizzle olive oil in through the feeding tube. Scrape down sides as needed. Season well.
  • You can freeze any leftover pesto for later use.

Nutrition

Serving: 1serving | Calories: 601kcal | Carbohydrates: 28g | Protein: 9g | Fat: 52g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 24g | Cholesterol: 2mg | Sodium: 897mg | Potassium: 841mg | Fiber: 6g | Sugar: 2g | Vitamin A: 3007IU | Vitamin C: 46mg | Calcium: 135mg | Iron: 4mg

*Macros are provided as an estimate for convenience. Your final numbers will vary depending on ingredient brands, substitutions, and how you portion the recipe.

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