Crispy Smashed Potatoes with Macadamia Nut Pesto

Make these Smashed Potatoes for a fun twist on a potato side dish. I love baked potatoes, french fries, and mashed potatoes, but smashed potatoes baked in the oven are next level delicious. Serve them with your favorite protein and greens for a fabulous dinner.

A Note From Teri

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. This dish knocks it out of the park and is fantastic whether you’re on Whole30 or you simply like delicious food. 

The macadamia nut pesto pairs beautifully with the potatoes. It is so creamy and luscious, and I love having extra in my fridge to enjoy on everything. The key to the best texture on your pesto is to add the olive oil very slowly. You want to avoid pooling to make sure you get the absolute best result.

How to Serve Your Smashed Potatoes

I’ve included my macadamia nut pesto recipe below because it is fantastic, but you can serve these potatoes so many different ways. You could use my pistachio pesto, or opt for a creamy option like my chive citrus dressing or charred scallion dressing.

For your main protein with your potatoes, you can’t go wrong with a ribeye. Roasted chicken or pork tenderloin would also be delicious options. To add a bit of greens to your meal, make this easy broccolini recipe.

Ingredients

For the Smashed Potatoes

• Salt for boiling potatoes
• Butter cream potatoes (or small Yukon gold)
• Extra virgin olive oil
• Salt and pepper
• Granulated garlic

For the Macadamia Nut Peso

• Raw macadamia nuts
• Garlic cloves
• Fresh basil
• Fresh flat leaf parsley
• Extra virgin olive oil
• Lemon juice
• kosher salt and black pepper

Variations

This smashed potatoes recipe is on repeat for me. The best part is you can switch it up however you would like. I love butter cream potatoes, but yukon gold potatoes or even small red potatoes will work. Add a teaspoon of garlic powder for a garlicky twist. Top with a bit of dried thyme or rosemary for a herby flavor.

Top your potatoes with some grated parmesan cheese or some fresh herbs like chives or cilantro. For an extra bit of saltiness, add a bit of flaky sea salt on top!

How to Make Smashed Potatoes

Parboil Potatoes, Smash and Roast

Preheat oven to 450°F. Bring a large pot of water to a boil with 2 Tbsp of salt over medium-high heat. Add potatoes and simmer for about 20-25 minutes, uncovered.

When potatoes are fork-tender, drain the water and let them cool for about 5 minutes and place on a large sheet pan lined with parchment paper. Using measuring cup or the bottom of a glass, press down on the potato, smashing it so it cracks on all sides and it is about 1/4-inch thick.

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

Make 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.

Serve potatoes, crispy side up and top with a dollop of Macadamia Nut Pesto!

Storage and Reheating

The potatoes are best served immediately, but you can store leftovers in an airtight container in the fridge for up to four days. The pesto will be good in the refrigerator for up to five days.

Reheat leftover smashed potatoes in the oven or toasted oven until warmed through.

If you like this potato recipe, try this stuffed baked potato recipe next!

And if you make these Smashed Potatoes, be sure to rate and review the recipe to let me know what you think. And if you want to follow along, head to Instagram, TikTok, and Pinterest for more inspiration!

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