Avocado Pesto Smashed Potatoes
This rather spud-tacular recipe is what side dish dreams are made of!
No more bland, boiled mashed potatoes – Good Foods™ Avocado Pesto Dip to the rescue.
With about half the calories of traditional pesto, our avocado pesto dip uses fresh Hass avocados, basil, cilantro and spinach for ultimate flavor. Reviewers give it an 11 out of 10!
Perhaps a fun potato smash session is the way to solve whatever been pesto-ed you this week…
Avocado Pesto Smashed Potatoes
Servings: 4 – 6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients
- 12 red potatoes, scrubbed clean
- 3 tablespoons olive oil, divided
- salt and pepper to taste
- Good Foods™ Avocado Pesto Dip, to taste – approximately 1 tsp per potato
- Optional garnishes: chopped fresh cilantro, shredded parmesan cheese, red pepper flakes
Instructions
- Bring to boil a large pot filled halfway – enough to cover potatoes – with salted water.
- Add potatoes and boil for 15 minutes or until fork tender. Strain.
- Preheat oven to 450°. Line a rimmed baking sheet with parchment paper. Drizzle 1 tbsp olive oil onto parchment and spread around with paper towel.
- Place potatoes on pan making sure they aren’t touching. Using a fork or base of a glass, press down the center and smash your potato; repeat with remaining potatoes.
- Brush remaining oil evenly over potatoes. Season with salt and pepper.
- Place in oven and bake for 20 minutes, or until crispy and golden brown.
- Remove pan from oven and top each potato with Avocado Pesto. Lightly sprinkle chopped cilantro, Parmesan cheese and red pepper flakes to taste.
