Cheesy Pesto Smashed Taters (Edit recipe)

61 recipes
|
31 followers

Crispy, golden smashed taters are a vibe. I could eat the entire batch myself with just a pinch of s & p, but we have to keep things interesting lol Smashed, baked to crisp, and topped with creamy, fresh green pesto & melty cheddar.

Share

save

View original recipe

PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

4

Serves: 3 - 4

Ingredients

2 whole Potatoes, Russet, Himalayan Salt, Cracked Pep, Pepper Flakes
1 whole Extra Virgin Olive Oil, See Recipe
1 whole Cheddar Cheese, I used a White Herb & Garlic Variety
0.25 cup Parsley, finely chopped for garnish. More if needed!

Shop This Recipe

Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

If you're making the pesto scratch made, see the notes section and do so first.
Thoroughly scrub your taters because we're not peeling them and russets are notoriously dirty. Once cleaned, cut them in half lengthwise, and cut each half in half lengthwise. Cut each piece in to 3 - 4 equal sized cubes / pieces. You should have approximately 24 pieces.
Add the potatoes to a pot of cold, lightly salted water and bring them to a boil. Once boiled, let the potatoes cook for about 10 minutes or until they're fork tender. Strain and let them cool briefly, just until they can be handled without scalding you.
Preheat oven to 425 F
Grab a baking sheet large enough to accommodate the taters and line it with parchment. Drizzle the parchment with EVOO and use a silicone brush to spread the EVOO around the parchment. Using a drinking glass, arrange the tater pieces around the tray, skin side up and gently smash them down. Brush the tops with EVOO and season liberally with Himalayan salt and red pepper flakes.
Bake for 20 - 25 minutes until crisp and golden, flipping 2/3 of the way through the cook time. Remove the tray and place it carefully on a cooling rack.
Spoon about 1 Tsp. of pesto on each potato, gently spreading it around followed by roughly 1 Tbsp. of shredded cheese. Return them to the oven until the cheese is melty and gorgeous. Sprinkle freshly chopped parsley around the tray, serve, and ENJOY!

Notes

The Herb & Garlic Cheddar was one I found at a specialty market. I'd say it's comparable to a Monterey Jack in terms of meltability. Sub any melting cheese you like for this recipe!
My Fave Pesto - https://www.thehappyveg.ca/recipes/my-perfect-pesto-recipe
Macadamia Pesto - https://www.thehappyveg.ca/recipes/macadamia-nut-pesto

Add a Note

About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	188
Fat:	7 g
Carbohydrates:	22 g
Protein:	5 g
Cholesterol:	10 g
Sodium:	74 mg
Fiber:	3 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated for total recipe.