Olive pesto smashed potatoes

Photo by claudia g.
Adapted from myrecipes.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from myrecipes.com

Ingredients

  • 2

    garlic cloves, minced

  • 1/4

    cup chopped fresh basil leaves $

  • 1

    cup kalamata olives, pitted and patted dry

  • 1/4

    cup extra-virgin olive oil

  • 1/4

    cup freshly grated parmesan cheese $

  • 12

    small red or Yukon Gold potatoes (2 to 3 in. diameter), well-scrubbed

  • 2

    tablespoons minced flat-leaf parsley

Directions

1. Make pesto: Purée garlic and basil in a food processor. Add olives and oil and pulse to a smooth, thick paste. Turn into a bowl and stir in cheese. 2. Put potatoes in a large pot on the stove with generously salted water to cover. Bring almost to a boil and cook until easily pierced with a knife, 15 to 20 minutes. Drain. When cool enough to handle, press each between your hands until about 3/4 in. thick but still in one piece. 3. Spread each potato with 1 heaping tbsp. pesto and press to compact it. Heat a cast-iron skillet, then add potatoes. Pan-roast until crisp underneath, 5 minutes. Turn pesto side down and let roast and crisp up. "Roasting the pesto adds umami to the potatoes and an interesting toastiness." Put on a platter, pesto side up, and sprinkle with parsley. Make ahead: Potatoes and pesto, up to 2 days, chilled and covered.

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