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smashed potatoes

Smashed Baby Potatoes with Rocket & Basil Pesto

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These oven roasted baby potatoes are super crispy and are delicious drizzled with a punchy homemade pesto.

  • Serves: 4-6 |
    4-6 servings
  • Difficulty:

  • Prep Time : 20 mins |
  • Cook Time : 60 mins
Categories: Potatoes, Sides, Vegan
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Pesto

100 g wild rocket
20 g picked basil leaves
50 g cashew nuts
1 Tbsp (15 ml) nutritional yeast
1 garlic clove
1 C (250 ml) Westfalia Lemon Flavoured Avocado Oil
1 Tbsp (15 ml) red wine vinegar
salt and black pepper

Potatoes

1 kg baby potatoes, skin on
¼ C (60 ml) Westfalia Plain Avocado Oil for drizzling
salt and black pepper
extra basil leaves for garnish (optional)

Preheat the oven to 220 ºC.

Pesto

Place all of the ingredients for the pesto into a blender and blitz until smooth. Season to taste and then place into the fridge until needed.

Potatoes

Half fill a large pot with salted water and then add the potatoes. Set over high heat and boil the potatoes until they are cooked through and are soft when checked with a knife, about 15-20 minutes. Drain the potatoes and transfer to a large baking tray lined with foil. Use the back of a fork to crush the potatoes. Drizzle generously with avocado oil and season with salt and pepper. Bake in the oven for 30-40 minutes or until golden brown and crispy.

To Serve

Arrange the potatoes on a serving platter; season with salt and pepper and then drizzle with the pesto. Garnish with a few extra basil leaves if preferred and enjoy as a side dish.