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5 from 7 votes

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! 
Course Appetizer, Side Dish
Cuisine Gluten Free, Grain Free, Paleo, Vegan, Vegetarian, Whole30
Prep Time 2 minutes
Cook Time 40 minutes
Total Time 42 minutes
Servings 8
Calories 182kcal
Author Danielle Esposti



  • 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. 


Calories: 182kcal