Smashed Potatoes with Vegan Sun-Dried Tomato Pesto
A tasty vegan appetizer or snack with a Mediterranean twist - Smashed Potatoes with Vegan Sun-Dried Tomato Pesto.
Ingredients
- 1/2 cup sun-dried tomato pesto
- 1 1/2 lbs small golden potatoes
- 1 tbsp olive oil
- 1 tbsp garlic powder
- salt to taste
- fresh basil for topping (optional)
Instructions
- Prepare Sun-Dried Tomato Pesto according to instructions. Set aside.
- Preheat oven to 450 degrees.
- Place potatoes in a large pot. Cover with water and place on the stove. Bring water to a boil and simmer until potatoes are fork tender - approx. 15-20 minutes.
- Drain potatoes and set aside until cool enough to handle. Spray a baking sheet with non-stick spray.
- Place potatoes on the baking sheet. Using a potato masher or fork, carefully smash each potato until flat.* Drizzle olive oil and garlic powder over potatoes. Bake for 20 minutes, or until crisp. Remove from the oven and sprinkle with salt.
- Transfer potatoes to a serving plate and drizzle with sun-dried tomato pesto. Top with additional basil and serve.
Notes
*If any of your potatoes are too large, you can cut them in half before smashing.
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