Go Back
–+ servings

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!
Print Pin
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.