Smashed Potatoes with Sage Pesto
These Smashed Potatoes with Sage Pesto are crispy on the outside, fluffy on the inside, and topped with a bold, earthy herb sauce. Perfect for holidays or weeknight dinners, this easy Smashed Potatoes with Sage Pesto recipe delivers golden edges and vibrant flavor in every bite.
Ingredients
- For the Smashed Potatoes:
- 1½ pounds baby potatoes Yukon Gold or red
- 2 tablespoons olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- For the Sage Pesto:
- 1 cup fresh sage leaves lightly packed
- ¼ cup fresh parsley
- ¼ cup grated Parmesan or nutritional yeast for dairy-free
- ¼ cup toasted walnuts or pine nuts
- 1 clove garlic
- ⅓ cup olive oil
- 1 tablespoon lemon juice
- Pinch of salt
Instructions
- Preheat Oven
- Preheat oven to 425°F (220°C).
- Line a baking sheet with parchment paper.
- Boil the Potatoes
- Place potatoes in a large pot of salted water.
- Bring to a boil and cook 15–20 minutes until fork-tender.
- Drain and let steam dry for 5 minutes.
- Smash the Potatoes
- Arrange potatoes evenly on the baking sheet.
- Use a potato masher or flat-bottom glass to gently press each potato flat.
- Drizzle with olive oil and sprinkle with salt and pepper.
- Leave space between potatoes for crisping.
- Roast
- Roast for 25–30 minutes until golden and crispy on edges.
- Flip halfway through if desired for extra crispiness.
- Make the Sage Pesto
- Add sage, parsley, nuts, garlic, and Parmesan to a food processor.
- Pulse until finely chopped.
- Slowly drizzle in olive oil while blending.
- Add lemon juice and salt.
- Blend until smooth but slightly textured.
- Assemble
- Transfer crispy potatoes to a serving platter.
- Spoon sage pesto over top or serve on the side.
- Garnish with extra Parmesan or fresh sage leaves if desired.
- Serve warm.
Notes
- Do not overcrowd the baking sheet—space helps create crispy edges.
- Let potatoes steam dry after boiling to improve browning.
- Sage has a strong flavor; parsley helps balance it.
- Store potatoes and pesto separately for best texture.
- Reheat potatoes in oven or air fryer to restore crispiness.
- For dairy-free or vegan option, use nutritional yeast instead of Parmesan.