Crispy smashed potatoes with pesto are a revelation. I first fell for smashed potatoes at a seaside restaurant in Rhode Island where they serve them with a tangy mustard sauce. I found myself craving those potatoes—something I rarely do—and yet I never attempted to recreate them for years. One afternoon while flipping through a magazine in the grocery store line, a photo of smashed potatoes topped with pesto grabbed me. I ran home with ingredients and that same night we were enjoying these crisp, flavorful potatoes.
I’ve even considered replacing traditional mashed potatoes on our Thanksgiving table with these crispy smashed potatoes. They hold gravy well and add a welcome texture contrast, though tradition might win out in my house. Regardless, these potatoes are simple to prepare, reliably delicious, and hard to mess up. The short ingredient list and minimal hands-on time make them a great weeknight side, a snack for game day, or a special touch for holiday leftovers.
These crispy smashed potatoes are flexible: use red bliss or Yukon Gold with the skins left on for added texture and nutrition. Potatoes are often underestimated nutritionally; with the skins on they provide potassium, vitamin C, and B vitamins along with modest amounts of iron and calcium. Pairing them with a bright, herb-forward pesto keeps the dish vibrant and dairy-free if you prefer.
I usually make a classic basil pesto with a touch of Dijon mustard to echo the mustard dressing I love from that restaurant. The mustard adds a subtle tang that lifts the pesto without changing its character. If you prefer, you can substitute other herb greens—kale or arugula blend nicely—or skip the nuts for a lighter version. The pesto keeps in the refrigerator for several days, so you can make it ahead to save time.
These potatoes work for breakfast alongside eggs, as a game-day snack, or as a weeknight side. Most of the time needed is passive—boiling and roasting—so you can prepare the pesto while the potatoes cook. The crispy edges are addictive: save a few for the cook if you must!
Below is the full recipe for Crispy Smashed Potatoes with Pesto. The method is straightforward: boil the potatoes until tender, gently smash them, brush with olive oil and season, then roast until crisp. Finish with a generous drizzle of homemade pesto and serve warm.
📖 Recipe
Crispy Smashed Potatoes with Pesto
Ingredients
- 1 ½ lbs. small potatoes red bliss or Yukon Gold, skins on
- 2 Tablespoons olive oil
- Coarse sea salt
- Crushed red pepper flakes (optional)
- Fresh thyme sprigs
For the Pesto:
- 3 cups basil (blend with parsley if needed)
- 2 large garlic cloves
- ¼ cup pine nuts
- 1 Tablespoon Dijon mustard
- 1 lemon zested and juiced
- ½ teaspoon sea salt
- ½ teaspoon ground white pepper
- ¼ cup olive oil
- 2–4 Tablespoons water (to thin pesto, if desired)
Instructions
- Preheat oven to 450°F (230°C).
- In a large pot, add enough water to cover the potatoes and bring to a boil. Add 1 teaspoon of salt.
- Boil the potatoes for about 15 minutes, until fork-tender. Drain well.
- Place the cooked potatoes on a rimmed baking sheet. Pat them with a towel to remove any surface moisture. Use the bottom of a glass or a measuring cup to gently press each potato until flattened but still intact.
- Drizzle the potatoes with olive oil and brush so they are coated. Sprinkle with coarse salt, freshly ground pepper, and thyme leaves. Flip each potato and repeat the oil, salt, and herb seasoning.
- Roast in the preheated oven for about 25 minutes, or until the potatoes are golden and crispy around the edges.
Make the pesto:
- In a food processor, combine basil, garlic, pine nuts, Dijon mustard, lemon zest and juice, salt, and white pepper. Pulse until the mixture is finely chopped.
- With the processor running, slowly pour in the olive oil until the pesto becomes smooth. Scrape down the sides and blend for another minute to fully incorporate ingredients.
- If the pesto is too thick, add 1 tablespoon of water at a time, processing and tasting until you reach the desired consistency.
- Drizzle or spoon pesto over the hot crispy smashed potatoes and serve immediately.
Notes
- Pesto will keep in the refrigerator for up to a week in an airtight container.
- If you happen to have leftover potatoes, store them airtight in the fridge and reheat in a heavy skillet over medium-high heat or warm in a 400°F oven until heated through to restore crispiness.
Nutrition
Serving: 1 | Calories: 271 kcal | Carbohydrates: 26 g | Protein: 4 g | Fat: 18 g | Fiber: 3 g | Sodium: 354 mg
Note
Nutrition estimates are calculated using general tools. For the most accurate values, calculate nutrition using the exact ingredients and amounts you use.
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