Pesto Smashed Potatoes

1. 1

   Preheat oven to 425 F.

2. 2

   Place potatoes in a medium size saucepan, cover potatoes with water and bring to a boil. Let the potatoes boil until they are fork tender, approximately 15 minutes. (The more tender they are the easier they are to smash.) When potatoes are tender drain and rinse with cool water. Set aside.

3. 3

   Grab a small cookie sheet and lightly spray it with cooking oil. Place potatoes on cookie sheet and grab a sturdy cup, a potato masher, or anything you feel comfortable using to smash the potatoes. (I use the bottom of a measuring cup.)

4. 4

   Smash the potatoes (not too flat) then top each with a tablespoon of pesto, a teaspoon of Parmesan and a pinch of salt and pepper. Bake for 15-20 minutes until golden and crisp. Garnish with fresh basil (optional).

* Per serving · 4 servings · Values may vary.

No additional tips available.