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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!

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.

Smashed Potatoes with Vegan Cilantro Dill Pesto

Teri-Ann Carty
These Smashed Potatoes are incredibly delicious, fun to share and pair wonderfully with this vegan Cilantro Dill Pesto that I've made!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Dinner, Lunch, Main Course, Sharable

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
  • 1 handful spinach
  • ½ cup walnuts
  • ½ lemon juiced
  • 2 tbsp nutritional yeast
  • 1 clove garlic smashed
  • ½ tsp sea salt
  • cracked pepper

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.
Keyword dairy free, dill, gluten free, pesto, plant based, potatoes, roasted, vegan

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