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!
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
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.