Smashed potatoes are the best, specially with pesto on top and is a great side, main, snack, you name it. Hope y’all are having a great weekend!
Ingredients:
FOR THE SMASHED POTATOES
- 1 lbs of mini potatoes
- resh mint
- sea salt
- basil pesto
- thai basil pesto
- olive oil
FOR THE THAI BASIL PISTACHIO PESTO
- 2 cups thai basil
- ¼ cups shelled pistachios
- 3 tbsp toasted sesame oil
- 1 tbsp white wine vinegar
- 1 tbsp maple syrup
- 1 tbsp lime juice
- 3 cloves garlic
- 1 bird’s eye chili (optional)
- 1 tsp sea salt
Method:
FOR THE SMASHED POTATOES
starts by boiling a pound of baby potatoes until tender enough to mash,~15 mins. Place potatoes on a greased sheet pan and using a measuring cup or a jar lid, gently press down and flatten potatoes to desired thickness. Brush with olive oil and sprinkle with sea salt then bake at 450°F until crispy, ~30 mins. For a ashed potatoes tutorial, checkout my reels. Finish off by topping with thai basil pesto, some flaky sea salt and fresh mint. Enjoy!
FOR THE THAI BASIL PISTACHIO PESTO
Toss all the ingredients together in a food processor and pulse till smooth. Enjoy!
All credit to the right owner Noha
Noha via instagram (leeksnbeets). If you like this recipe go check her on instagram for more amazing recipes, she needs our support to keep making new recipes. Make sure you share the recipe with your friends as well.
