Smashed potatoes with sage pesto is a simple to make yet a delicious and really satisfying side. Perfect for Thanksgiving, Xmas or family dinner. Vegan and gluten-free.
Recipe by Ania on November 24, 2021
Prep time: PT20M
Cook time: PT30M
Rating
5.00 stars (1 reviews)
Keywords
comfort food,easy,gluten-free,Thanksgiving,Xmas
Ingredients
olive oil
1kg / 2 lb starchy cooked cold potatoes*
20 g / ¾ oz sage, leaves picked
6 g / ¼ oz (2 sprigs) rosemary, leaves picked
30 g / 1/3 cup roasted (ideally) walnuts
1 unwaxed lemon, zest + 20 ml / 4 tsp lemon juice
1 tbsp nutritional yeast (optional)
1 large garlic clove, peeled
salt and pepper, to taste
120 ml / ½ cup extra virgin olive oil
Categories
small plates
Cuisine
Fusion
Steps
Preheat the oven to 225° C / 440° F, grab a large baking tray, a small bowl of olive oil, brush and a potato masher.
Brush a little oil under each potato, then using a potato masher gently squash the potato a little so that it doesn't fall apart. Brush the tops of the potatoes with a little oil and bake for about 15 minutes, then using a spatula flip to the other side and continue baking until nicely browned (about another 15-20 minutes).
Serve warm, with a sprinkle of coarse sea salt and a drizzle of sage pesto or garlic oil.
Put all of the ingredients apart from the oil in a small food processor or chopper (this is what I use). Blitz until chopped. Slowly (if your appliance has a chute, otherwise all at once) add the oil.
Season to taste. Keep in an airtight container in a fridge.
