Whole30 Crispy Smashed potatoes with Macadamia Nut Pesto MAGIC ELIXIRS™
- 2 Tbsp of salt for boiling potatoes
- 2 pounds of butter cream potatoes (or small Yukon gold)
- 2-3 Tbsp extra virgin olive oil
- Salt and pepper for seasoning
- ¼ tsp granulated garlic
- Macadamia Nut Pesto MAGIC ELIXIRS™ (recipe below)
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™.
Macadamia Nut Pesto MAGIC ELIXIRS™
- 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
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.