Loaded smashed potatoes

Based on 18 ratings

Ruby Goss

Editor at Kitchen Stories

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 👌
20
min.
Preparation
30
min.
Baking
5
min.
Resting

Ingredients

Servings:-4+
1 kg potato
105 ml olive oil
red onion
limes
40 g cilantro
10 g mint
2 tsp honey
200 g full-fat Greek yogurt
flaky sea salt
mint (for garnish)
cilantro (for garnish)
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
484
Protein
10 g
Fat
27 g
Carb
45 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.
    • 1 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.
    • 105 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.
    • red onion
    • 40 g cilantro
    • 10 g mint
    • limes
    • 2 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!
    • 200 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!