Smashed Potatoes with Garlic Pumpkin Seed Pesto

 

 

 

Ingredients

Potatoes

 1 1/2 pounds baby gold or yellow potatoes 

1 1/2 tbsp olive oil 

1/2 tsp salt and black pepper

 

Garlic Pumpkin seed Pesto

2 cups fresh basil, loosely packed 

1 tbsp Pumpkin seed butter

2 cloves garlic, peeled

2 tbsp lemon juice

1 1/2 tbsp nutritional yeast

1 tbsp olive oil

1/4 tsp salt and black pepper

Directions

Rinse potatoes and arrange in a single layer in a large pot. Fill the pot with water until potatoes are just submerged. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes, or until potatoes are fork-tender. Drain potatoes and remove from heat. Let potatoes dry while you preheat the oven to 450 degrees and prepare a sheet pan with parchment paper.

Arrange potatoes on prepared sheet pan, leaving space between each potato. Using a heavy bottomed saucepan, gently press each potato until flattened to roughly 1/2-inch in height. Drizzle each smashed potato with olive oil and season generously with salt and pepper. Bake for 15-20 minutes, until edges are golden brown.

While potatoes are roasting, add all pesto ingredients to a food processor and pulse until combined and smooth.

Transfer potatoes to a serving dish and top with a drizzle of Garlic Pumpkin Seed Pesto. Serve with leftover pesto on the side.

 

 

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