Kale Pesto Smashed Potatoes Recipe

Smashed potatoes baked to a crisp with homemade kale pesto.

Course Side Dish

Cuisine British

Keyword Pesto Smashed Potatoes

Prep Time 15 minutes

Cook Time 50 minutes

Total Time 1 hour 5 minutes

Servings 4

Calories 381 kcal

Ingredients

750 g potatoes raw, chopped
3 tbsp sunflower oil
10 g fresh rosemary
¼ tsp salt
Generous amount black pepper
½ tsp dried sage
4 tbsp kale pesto

Instructions

This recipe uses a previously featured kale pesto recipe, which will be listed below in the notes section.
Preheat your oven to 190°c. Put your oil in a roasting dish and place in the oven while it reheats.
Add your chopped potatoes to a bowl with the herbs and seasoning and toss to combine. When the oven is up to temperature, add your potatoes to the hot oil and place your roasting dish in the centre of the oven for 35-40 minutes.
Give your roasting dish a little shake half way to ensure everything is evenly coated and not sticking. When the potatoes are roughly 90% done (cooked but not quite crispy), smash them with a fork, spread your pesto evenly over the top of the potatoes and return to the oven for a further 10 minutes.
Serve and enjoy!

Recipe Notes

Pesto Recipe

Pesto Ingredients

100 g kale
1/3 cup 80 ml olive oil
75 g pine nuts
3 cloves garlic
50 g Pimp My Salad Cashew Parm
Optional Extras:
1 tsp complementary seasoning to your dish
Juice of one lemon

Instructions

Put the pine nuts, cashew parm, garlic, oil, kale and lemon juice (if using) in a food processor and pulse to a paste. Season to taste.