Pesto & Goat Cheese Smashed Potatoes

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   1. Boil the whole red potatoes in a pot of very salty water until easily pierced with a fork, about 25 minutes. Drain and set aside. Preheat oven to 450 F.

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   2. Drizzle olive oil on a large rimmed baking sheet (you could also use cooking spray).

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   3. Place potatoes a few inches apart on the oiled baking sheet.

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   4. With a potato masher (you could also use the bottom of a mug or glass), gently press down on each potato to flatten it out.

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   5. Spread 1/2 teaspoon of pesto on each smashed potato. Follow with a sprinkle of goat cheese, salt, and pepper.

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   6. Bake smashed potatoes at 450 F for 15-20 minutes, until potatoes have crisped up and browned on top.

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   7. While potatoes are baking, simmer balsamic vinegar in a small skillet over medium to form a reduction. This will take about 10 minutes. (This is optional, but delicious).

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   8. When potatoes have browned, remove them from the oven and drizzle them with balsamic reduction. Serve immediately.

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   Note: These smashed potatoes are a blank canvas so add whatever cheeses, sauces, or spices you have on hand to make them your own!

* Per serving · 4 servings · Values may vary.

No additional tips available.