Brushing pesto on Crispy Smashed Potatoes with Parsley Pesto

Crispy Smashed Potatoes with Parsley Pesto

Crispy Smashed Potatoes with Parsley Pesto
Course Appetizer
Cuisine American
Keyword potato
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people as a side dish
Author Living Vegan Staff


  • 1-2 lbs Baby Red or Yellow Potatoes boiled until tender
  • drizzle Olive Oil
  • sprinkling Salt and Pepper
  • 1 c Flat Leaf Italian Parsley
  • 2 tbsp Walnuts
  • 1/3 c Vegan Parmesan OR regular Parmesan, if you are not vegan
  • 1 clove Minced Garlic I use the kind packed in oil
  • 1/3 c Extra Virgin Olive Oil EVOO 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 :)