Crispy Besto Smashed Potatoes

Crispy and packed with zesty, herbaceous flavor—these Besto smashed potatoes are the kind of side dish everyone reaches for seconds (and thirds).

PREP: 5 min | COOK: 60 minutes | Serves 6-8

INGREDIENTS: 

• 1.5 lbs small, bite-sized potatoes

• 3 heaping tbsp Besto (or your favorite pesto)

• 3 tbsp olive oil

• 1 tsp salt

• Freshly grated Parmesan, to taste

INSTRUCTIONS: 

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or lightly grease it.

2. Bring a pot with about 4 cups of water and a generous amount of salt to a boil. Add the potatoes and boil for about 30 minutes, or until fork-tender. Drain well.

3. Transfer the warm potatoes to a large bowl. Add the Besto, olive oil, and salt. Gently toss until the potatoes are evenly coated.

4. Transfer the seasoned potatoes to the prepared baking sheet, spacing them apart. Using the bottom of a mug or a spatula, gently smash each potato. Freshly grate Parmesan generously over the tops.

5. Roast for 25–30 minutes, until golden and beginning to crisp. Switch the oven to broil and cook for an additional 5–10 minutes, watching closely, until deeply golden and extra crispy.

6. Serve hot, topped with additional freshly grated Parmesan cheese and aioli or Besto-mayo for dipping.