Loaded smashed potatoes
"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 👌Ingredients
Utensils
oven, pot, 2 baking sheets, cutting board, knife, bowl, liquid measuring cup, fine grater, immersion blender
How-To Videos
Homemade pesto
How to cook potatoes
How to cut an onion
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
