Loaded smashed potatoes

Loaded smashed potatoes

Based on 80 ratings
Ruby Goss

Ruby Goss

Food Editor at Kitchen Stories

www.instagram.com/ruby.goss/

"This recipe pairs my favorite crispy potato technique with my favorite homemade condiment: pesto. It’s a good one to serve at gatherings because it looks far more impressive that the sum of its parts, which is essentially roasting smashed potatoes, making a pesto, and serving these on top of Greek yogurt! You can also use the technique to prepare plain smashed potatoes as a side or vary the recipe: try sour cream underneath the potatoes, topped with crispy bacon bits, Parmesan and chives or tahini and yoghurt underneath the potatoes with with harissa and toasted walnuts on top—there are so many variations to try!"

Difficulty

Easy 👌

Preparation

20 min

Baking

30 min

Resting

5 min

Ingredients

2Servings
½ kg
potato
52½ ml
olive oil
½
red onion
1
limes
20 g
cilantro
5 g
mint
1 tsp
honey
100 g
full-fat Greek yogurt
flaky sea salt
mint (for garnish)
cilantro (for garnish)
MetricImperial

Utensils

oven, pot, 2 baking sheets, cutting board, knife, bowl, liquid measuring cup, fine grater, immersion blender

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How-To Videos

simple-homemade-pesto

Homemade pesto

how-to-cook-potatoes

How to cook potatoes

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal484
Fat27 g
Protein10 g
Carb45 g
  • Step 1/4

    Preheat oven to 200°C/390°F. Add potatoes to a pot of salted water and cook until you can easily slide a fork into them. Drain in a colander and dry with a kitchen towel.
    • ½ kg potato
    • oven
    • pot

    Preheat oven to 200°C/390°F. Add potatoes to a pot of salted water and cook until you can easily slide a fork into them. Drain in a colander and dry with a kitchen towel.

  • Step 2/4

    Transfer potatoes to a baking sheet. Lay another baking sheet on top and press down to smash the potatoes. Drizzle with some olive oil and flaky sea salt, then toss well. Transfer to the oven and bake for approx. 30 min., flipping half-way through, or until very crispy.
    • 52½ ml olive oil
    • flaky sea salt
    • 2 baking sheets

    Transfer potatoes to a baking sheet. Lay another baking sheet on top and press down to smash the potatoes. Drizzle with some olive oil and flaky sea salt, then toss well. Transfer to the oven and bake for approx. 30 min., flipping half-way through, or until very crispy.

  • Step 3/4

    In the meantime, slice red onion and add to a bowl with the juice of one lime, top up with boiling water until just covered, then set aside. Add cilantro, mint, remaining olive oil, zest of half a lime, juice of the remaining lime, honey, and a large pinch of flaky sea salt to a large measuring cup. Blend with an immersion blender until smooth.
    • ½ red onion
    • 20 g cilantro
    • 5 g mint
    • 1 limes
    • 1 tsp honey
    • cutting board
    • knife
    • bowl
    • liquid measuring cup
    • fine grater
    • immersion blender

    In the meantime, slice red onion and add to a bowl with the juice of one lime, top up with boiling water until just covered, then set aside. Add cilantro, mint, remaining olive oil, zest of half a lime, juice of the remaining lime, honey, and a large pinch of flaky sea salt to a large measuring cup. Blend with an immersion blender until smooth.

  • Step 4/4

    Remove potatoes from the oven and let cool for approx. 5 min. Spread Greek yogurt onto a plate. Sprinkle with flaky sea salt, top with potatoes, dollop pesto on top, and garnish with drained red onions and extra mint and coriander. Enjoy!
    • 100 g full-fat Greek yogurt
    • mint (for garnish)
    • cilantro (for garnish)

    Remove potatoes from the oven and let cool for approx. 5 min. Spread Greek yogurt onto a plate. Sprinkle with flaky sea salt, top with potatoes, dollop pesto on top, and garnish with drained red onions and extra mint and coriander. Enjoy!

  • Enjoy your meal!

    Loaded smashed potatoes

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