1-2lbsBaby Red or Yellow Potatoesboiled until tender
sprinklingSalt and Pepper
1cFlat Leaf Italian Parsley
1/3cVegan ParmesanOR regular Parmesan, if you are not vegan
1cloveMinced GarlicI use the kind packed in oil
1/3cExtra Virgin Olive OilEVOO gives the pesto a rich flavor
To begin, preheat oven to 425 degrees and prepare a sheet pan with parchment paper.
Clean the potatoes and boil until tender. A knife should insert easily.
Drain the potatoes and place onto the parchment. Using a glass, gently smash the potatoes. Be sure to leave room between them because we want crispy edges.
Drizzle with olive oil and sprinkle with salt and pepper. Bake until the edges are just brown and slightly crispy. This will depend on your oven but should take about 20 minutes or more.
Remove the crisped potatoes and brush immediately with the parsley pesto. Serve warm.
TIP: Potatoes not crispy enough? It really depends on your oven, but try using the top rack. Just keep an eye on them so they don't burn. The potatoes are already pre-cooked, so you are just crisping them up and this works like a charm :)