Pesto Smashed Potatoes recipe with ingrediants
- Carbohydrate 1.9836 g
- Cholesterol 0 mg
- Fat 54.03 g
- Fiber 0.125999994277954 g
- Protein 0.3816 g
- Saturated Fat 7.46166 g
- Serving Size 1 1 recipe (767g)
- Sodium 1746.8765625 mg
- Sugar 1.85760000572205 g
- Trans Fat 1.47138 g
- Calories 486 calories
Step-by-step
- Bring a large pot of water to a boil.
- Add potatoes and cook for 12-15 minutes or until tender when pierced with a fork.
- Strain and let sit for 10 mins.
- Preheat oven to broil.
- Place potatoes on a baking sheet and flatten with a fork and the palm of your hand.
- Drizzle potatoes with 1 tablespoon of olive oil and sprinkle with ½ tsp of sea salt.
- Bake for 5 minutes on the top rack.
- Remove from oven and carefully flip.
- Bake for another 3 minutes.
- Combine all ingredients in a blender or food processor and process until well combined. Add water if you want a thinner consistency.
- Drizzle pesto over potatoes and serve.
- Will keep for several days in the refrigerator.
When kitchen equipment is limited to a standard oven and a single baking sheet, achieving maximum contrast between a fluffy interior and a shattered, ultra-crisp exterior requires careful management of residual moisture. Letting boiled creamer potatoes rest uncovered in a colander for exactly ten minutes allows steam to dissipate from the starch cells, which prevents the surface from steaming rather than roasting under the broiler. Flattening each tuber too aggressively will cause structural collapse, while pressing them just enough to split the skins yields craggy edges that trap hot oil and brown rapidly.
Mastering the High-Heat Finish
Operating the oven on the broil setting demands constant vigilance because the proximity to the heating element accelerates Maillard browning significantly faster than standard baking temperatures. Position the baking sheet on the top rack and monitor the process closely around the five-minute mark to ensure the exposed starch turns golden brown without scorching the garlic-forward herb paste applied afterward.
- If the potatoes stick to the metal sheet, return them to the oven for an additional sixty seconds to release the natural starches.
- Leftovers store safely in an airtight container in the refrigerator for up to three days, though the crust will soften upon chilling.
- Restore crispness by reheating the chilled potatoes in a 400-degree oven for eight minutes rather than using a microwave.
