I’m not gonna lie, I’m a gal who loves a potato. I often think that if I were going to a desert island and had to pick one food, potatoes would be pretty high up there. Whether they are smashed, mashed, baked, fried, or roasted, it’s all good for me.

Here’s a tip that good cooks know: if you want a crispy potato, you’ve got to cook it twice. One of the ways you can do that is to partially cook by parboiling before roasting. The result is a yummy crispy potato. Doing Whole30 I try not to make potatoes a daily occurrence, but when I do have them, this dish knocks it out of the park and is fantastic whether you’re on Whole30 or you simply like delicious food. 

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Vegan Smashed Potatoes with Pistachio Pesto

Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS (TM) – Whole30

  • Author: nocrumbsleft
  • Prep Time: 10 min
  • Cook Time: 50 min
  • Total Time: 1 hr


These potatoes are an easy Whole30 side that is absolutely packed with flavor! They would also be delicious with Pistachio Pesto, Spicy Poblano Sauce, and my Marinated Onions!


For the potatoes:

  • 2 Tbsp of salt for boiling potatoes
  • 2 pounds of butter cream potatoes (or small Yukon gold)
  • 23 Tbsp extra virgin olive oil
  • Salt and pepper for seasoning
  • ¼ tsp granulated garlic
  • Macadamia Nut Pesto MAGIC ELIXIRS (or Pistachio Pesto)

Macadamia Nut Pesto MAGIC ELIXIRS: (or click here for Pistachio Pesto)

  • 1 cup raw macadamia nuts
  • 3 cloves garlic, pressed
  • 1 cup fresh basil
  • 1 cup fresh flat leaf parsley
  • 6 Tbsp Extra Virgin Olive oil
  • 3 Tbsp lemon juice
  • salt and pepper, to taste


For the potatoes:

Preheat oven to 450°F.

Bring water to a boil with 2 Tbsp of salt. Add potatoes and simmer for about 20-25 minutes, uncovered.

When potatoes are tender, take them out and let them cool for about 5 minutes and place on a large baking sheet.

Using measuring cup or the bottom of a glass, press down on the potato, smashing it so it cracks on all sides.

Drizzle each potato with 1 tsp of olive oil. Sprinkle with salt, pepper and granulated garlic. Roast the potatoes for 27-33 minutes, until crispy and golden brown.

Serve potatoes, crispy side up and top with a dollop of Macadamia Nut Pesto MAGIC ELIXIRS (below).

For the pesto:

In the food processor, pulse a cup of raw macadamia nuts until coarsely chopped.

Add the pressed garlic, basil, and parsley, pulse until mixed well.

When all of that is mixed well, slowly add the olive oil until combined well.

Add the lemon juice, salt and pepper and combine until well mixed. Depending on your desired consistency, you can add more olive oil a tablespoon at a time.