Crispy Smashed Pesto Potatoes

Garlic-y, smashed potatoes with parmesan cheese and refreshing pesto flavor! YUM. |

Could we all use some tasty carbs today? I think yeah.

Today I have a side that goes with anything and everything. It has all the garlic-y flavor, crispy texture, and refreshing taste of pesto that will make your carb-loving heart soar.

This is a side that is also satisfying and filling!

Now, if you haven’t ever had “smashed” potatoes before, you may be wondering why go to the extra effort… BUT, these are different. I’ve had whole roasted potatoes before, and as delicious as they are, you get more of the crispy texture and cheesy flavor giving your potatoes the opportunity to roast flat. Thus allowing all the herbs and garlic-y goodness to seep into the smashed potato crevices….Seriously YUM. Sign me up.

I really hope you love this recipe as much as we do! It’s simple, easy to make, and a filling side for dinz. If you make this recipe comment and rate it below. Don’t forget to post your pictures and hashtag #asimplepalate. Love love love seeing what you guys create!

Garlic-y, smashed potatoes with parmesan cheese and refreshing pesto flavor! YUM. |

Crispy Smashed Pesto Potatoes

5 from 1 vote


  • baby gold potatoes
  • 2 tbsp olive oil
  • 1/2 tsp garlic powder
  • 2 tbsp parmesan cheese
  • 1 tbsp pesto, can use store-bought
  • 1/4 tsp salt
  • 1/4 tsp cracked black pepper

Homemade Pesto

  • 1 1/2 cups fresh basil
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup olive oil
  • 1 clove garlic
  • 1/4 cup pine nuts
  • salt & pepper to taste


  1. Preheat oven to 425F. Rinse potatoes and cover in a pot of water that just submerges potatoes. Boil for 15 minutes or until potatoes are quite tender - test with fork. 

  2. Pesto: Add all of ingredients for pesto into high-powered blender or food processor. Blend together until ingredients are smooth. Store leftovers in sealed jar in fridge. For freezing: divide pesto in an ice tray. Once fully frozen transfer to ziplock bags to store in freezer. 

  3. Drain potatoes and lay on sheet pan. Press potatoes until flat with fork. Brush with olive oil and then brush generously with pesto. Sprinkle garlic powder, salt & pepper, and parmesan cheese evenly oven potatoes. Roast for 15-20 minutes until they are crispy and golden brown. If desired, serve with fresh pesto on the side. Enjoy! 

Leave a Reply

Your email address will not be published. Required fields are marked *

1 Comment