Pesto Smashed Potatoes

• Vegan
• Gluten free

• Produce

  • 2 lb Baby yellow potatoes
  • 2 cups Basil, fresh
  • 1 tsp Basil, dried
  • 2 Garlic cloves
  • 1/2 cup Kale

• Baking & Spices

  • 2 Salt and pepper

• Oils & Vinegars

  • 6 tbsp Olive oil

• Nuts & Seeds

  • 1/4 cup Pine nuts

• Liquids

  • 2 tbsp Water

Found on thealmondeater.com

Description

Ingredients

• 2 lb. baby yellow potatoes
• 2 tbsp olive oil
• Salt and pepper
• For the pesto:
• 2 garlic cloves
• 2 cups fresh basil
• ½ cup kale
• ¼ cup pine nuts
• 1 tsp dried basil
• ¼ cup olive oil
• 2 tbsp water*
• Salt and pepper
• Optional: ¼ cup shredded parmesan cheese

Directions

• Preheat oven to 450°.
• Place potatoes in a large pot of water and bring to a boil; boil until potatoes are cooked.
• While potatoes are cooking, make the pesto.
• Combine all pesto ingredients in a blender or food processor and pulse until combined; set aside.
• Once potatoes are cooked, drain them and then place them on two separate baking sheets.
• Use a fork or potato masher to carefully smash the potatoes.
• Brush each potato with a bit of olive oil (I like to pour the olive oil in a ramekin and use a marinade brush for this), and then sprinkle each one with salt and pepper.
• Place baking sheets in the oven and bake the potatoes for approximately 20 minutes, or until the potato skins become crispy.
• Top each potato with a spoonful of pesto and enjoy!