Crispy Smashed Potatoes with Whole30 Parsley Pesto
These crispy smashed potatoes go from good to amazing with the addition of drizzled parsley pesto. Serve them as a fun party appetizer with the pesto on the side!
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
- 24 oz baby yukon gold potatoes
- 1 tbsp sea salt
- 1 tbsp + 1 tsp avocado oil
- 1/2 cracked black pepper to taste
- 1/2 c parsley pesto
Place the potatoes in a large pot and cover with cold water until they are submerged by 2”. Bring the water to a boil over high heat. Once boiling, add the salt. Boil the potatoes until they are fork tender, 18-20 minutes.
Position the oven rack in the top third of the oven, and preheat the oven on the “high” broiler setting. Grease a baking sheet with 1 tsp of avocado oil.
Drain the potatoes, then spread them onto the baking sheet in a single layer. Using the tines of a fork or a potato masher, gently smash each potato. Be careful not to smash all the way through. Brush each potato with the remaining avocado oil, then sprinkle with salt and pepper.
Place the potatoes in the oven and broil until crispy, 10-12 minutes. Remove from the oven and drizzle the pesto over the potatoes. Serve immediately, with additional parsley pesto on the side for dipping.