If you’re craving a side dish that feels like a warm hug on a plate, you’re going to absolutely love this Pesto Smashed Red Potatoes Recipe. It combines tender baby red potatoes with vibrant, herbaceous pesto and a golden, melty parmesan topping for a dish that’s irresistibly crispy on the outside and creamy inside. Every forkful bursts with fresh flavor and comfort, making it the perfect companion for anything from a casual weeknight dinner to a festive holiday feast.
Ingredients You’ll Need
This recipe calls for simple, straightforward ingredients that together create a delightful balance of flavors and textures. Each one plays a crucial role: the baby red potatoes bring that tender, creamy base with a pop of color; pesto adds a bright, savory punch; olive oil ensures crispiness; and parmesan gives the dish that irresistible golden crust.
- 1 ½ lbs baby red potatoes: Choose small, firm potatoes for perfect smashability and a tender bite.
- 2 Tbsp pesto: This herb-packed sauce is the star seasoning, infusing every potato with fresh basil and garlic goodness.
- 2 Tbsp olive oil: Helps the potatoes crisp up beautifully in the oven while adding richness.
- ½ cup grated parmesan: Sprinkled on top to create a gorgeous cheesy crust that’s both crispy and savory.
How to Make Pesto Smashed Red Potatoes Recipe
Step 1: Boil the Potatoes
Start by bringing a large pot of water to a gentle boil—about half full to give the potatoes plenty of room. Add your baby red potatoes and cook them just until fork-tender, usually 10 to 15 minutes depending on their size. This perfect tenderness is key because we want them soft enough to smash but still holding together beautifully. Once done, drain and dry them thoroughly with paper towels to ensure they crisp up nicely later.
Step 2: Preheat and Season
While your potatoes drain, preheat the oven to 400°F (204°C). Then, in a mixing bowl, stir together the dried potatoes with 2 tablespoons of pesto and 2 tablespoons of olive oil. This combo not only coats each potato with vibrant flavor but also lays the foundation for that crispy, aromatic texture we’re aiming for.
Step 3: Smash the Potatoes
Next, line a baking sheet with parchment paper to prevent sticking and transfer your pesto-coated potatoes in a single layer. Using the bottom of a sturdy glass cup or a wide-mouth jar, gently press down on each potato to flatten it without breaking it apart. This smashing step is what creates maximum surface area for crispiness while keeping the potato fluffy inside.
Step 4: Bake and Broil for Perfection
Now sprinkle a generous mound of grated parmesan over each smashed potato. Pop the tray into the oven and bake for 15 to 20 minutes until the cheese melts into a bubbly golden blanket. For that extra bit of crispy, caramelized cheese edge, switch on your broiler for 1 to 2 minutes, but keep a close eye so it doesn’t burn. The result is a dish with deep flavors, crispy edges, and a soft heart that’s pure comfort food magic.
How to Serve Pesto Smashed Red Potatoes Recipe
Garnishes
Finishing touches make all the difference! Sprinkle freshly chopped basil or some cracked black pepper atop your pesto smashed red potatoes for a fresh and peppery zing. A light drizzle of extra virgin olive oil or a squeeze of lemon juice can also brighten the flavors beautifully, giving the dish that extra pop of freshness and color.
Side Dishes
This dish is so versatile it pairs wonderfully with a wide range of main courses. Try serving it alongside grilled chicken, roasted vegetables, or even a crisp salad for a well-rounded meal. The creamy and crispy potatoes complement both light and hearty proteins, making them an easy crowd-pleaser anytime.
Creative Ways to Present
For a party or family gathering, arrange your pesto smashed red potatoes on a large rustic platter and scatter microgreens or edible flowers on top for an elegant touch. You can also serve them in individual ramekins or small cast iron skillets straight from the oven—warm and inviting presentation guaranteed to get everyone excited to dig in.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the fridge where they will keep fresh for up to 4 days. The best part is these potatoes reheat beautifully, allowing you to enjoy their crispy, cheesy glory again without any hassle.
Freezing
While this is a fresh dish best enjoyed right after baking, you can freeze cooked potatoes without the cheese topping. Freeze them in a single layer on a baking sheet before transferring to a freezer-safe bag or container. Thaw overnight in the fridge before reheating and adding fresh parmesan for baking.
Reheating
To bring back that freshly baked crispiness, reheat your pesto smashed red potatoes in the oven or air fryer rather than the microwave. This method refreshes their texture, giving you that satisfying crunch with every bite once again.
FAQs
Can I use a different type of potato?
Absolutely! While baby red potatoes are ideal for this recipe due to their tender skins and fluffy interiors, you can use other potatoes like fingerlings or Yukon golds. Just keep in mind that larger potatoes will need to be cut into smaller pieces and boiled a bit longer for the best smashing results.
How do I smash the potatoes without tearing them apart?
Use the bottom of a sturdy glass cup or a jar with a flat base. Apply gentle but firm pressure—enough to flatten but not so much that the potato breaks into tiny pieces. The goal is to create a rough, smashed surface perfect for crisping while keeping the potato mostly intact.
Can I make this recipe vegan?
Definitely! Simply swap the parmesan cheese for a vegan-friendly cheese substitute or sprinkle some nutritional yeast on top before baking to add that cheesy flavor without dairy.
How important is the pesto in this recipe?
Pesto is what gives these smashed potatoes their vibrant, herbaceous flavor that sets them apart from plain smashed potatoes. If you don’t have pesto on hand, mixing minced fresh basil, garlic, olive oil, and a little salt can serve as a quick fresh alternative.
What if I want crispier potatoes?
Make sure to dry the potatoes thoroughly after boiling and don’t overcrowd them on the baking sheet. Using olive oil generously and broiling at the end ensures a fantastic crispy crust on each potato.
Final Thoughts
I hope you feel inspired to try this Pesto Smashed Red Potatoes Recipe as soon as possible! It’s the kind of dish that feels both indulgent and wholesome, bringing together simple ingredients in a way that’s truly greater than the sum of its parts. Whether you’re serving it up for family, friends, or just treating yourself, these potatoes are guaranteed to bring smiles and satisfied sighs all around.
Print
Pesto Smashed Red Potatoes Recipe
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
These Pesto Smashed Red Potatoes are a delicious and easy side dish featuring tender boiled baby red potatoes coated in savory pesto and olive oil, topped with melted parmesan cheese and broiled to crispy perfection. Perfect for a weeknight dinner or special occasion, this recipe combines creamy, cheesy, and herbaceous flavors with a satisfying crispy texture.
Ingredients
Potatoes
- 1 ½ lbs baby red potatoes (680 g)
Coating
- 2 Tbsp pesto (30 g)
- 2 Tbsp olive oil (30 mL)
Topping
- ½ cup grated parmesan (40 g)
Instructions
- Boil the potatoes: Bring a large pot of water (half full) to a boil. Add the baby red potatoes and cook for 10 to 15 minutes, or until fork-tender depending on potato size. Drain well and pat the potatoes dry with paper towels to remove excess moisture.
- Preheat the oven: Set your oven to 400°F (204°C) to prepare for baking the smashed potatoes.
- Coat the potatoes: In a bowl, stir together the drained potatoes with 2 tablespoons of pesto and 2 tablespoons of olive oil, ensuring each potato is evenly coated for flavor.
- Smash the potatoes: Transfer the coated potatoes to a parchment-lined baking sheet. Using the bottom of a glass cup or a fork, gently but firmly press down on each potato to flatten them to your desired thickness.
- Add cheese and bake: Place a small mound of grated parmesan cheese atop each smashed potato. Bake in the preheated oven for 15 to 20 minutes until the cheese is melted and the potatoes are heated through.
- Broil for crispiness: Switch the oven to the broil setting and cook the potatoes for 1 to 2 minutes, watching closely, until the parmesan cheese turns golden brown and slightly crispy at the edges. Remove from the oven and serve warm.
Notes
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat and restore crispiness, heat in the oven or air fryer.
- Different potatoes: You can use other types of potatoes, but if using larger potatoes, dice them and boil longer to ensure tenderness.
- How to smash: Use the bottom of a glass cup, wide-mouth mason jar, or similar heavy glass object to gently flatten each potato. Glass works well because it’s heavy and transparent for better control.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Italian
