These crispy pesto smashed potatoes are a favorite summer side: golden, crunchy potato bites finished with bright, fresh basil pesto. Delicious, satisfying, and perfect for warm-weather meals.
Summer side dish season is officially here.
Imagine crispy, golden potatoes topped with homemade pesto — a match made in summer food heaven.
This recipe is a small twist on classic crispy smashed potatoes: the same tender-inside, crunchy-edge potatoes, finished with vibrant pesto. It’s simple, quick, and easy to slot into your weeknight or weekend menus.
I wanted a place to keep this version on the blog so I (and you) can find it when searching for side dishes. When herbs are abundant in summer, a quick batch of pesto takes minutes and elevates a simple potato side into something special.
This dish does benefit from a hot oven, so I generally make it in early or late summer when the kitchen heat is more tolerable.
These smashed potatoes are a go-to in our house. We make them often — they’re a crowd-pleaser. The contrast between the piping-hot, crunchy potatoes and the herbaceous, refreshing pesto is irresistible. They’re great as a side to grilled proteins or simply enjoyed on their own.
The pesto here is classic: fresh basil, Parmesan, toasted pine nuts, garlic and olive oil. It brightens pasta, vegetables, grilled meats and, of course, these smashed potatoes. Make a batch and keep it in the fridge for the week or freeze portions for longer storage.
You can use any pesto you like — jarred, store-bought, or one of many homemade variations. Swap basil for other herbs or nuts to create pistachio, lemon-basil, or pumpkin-seed pesto for a different flavor profile.
Pair these potatoes with summery mains like grilled salmon, steak, or chicken sandwiches for a complete meal. They also work alongside roasted vegetables or a simple green salad.
These crispy pesto smashed potatoes are a reliable, flavorful side you’ll reach for again and again.
Crispy Pesto Smashed Potatoes
Crispy Pesto Smashed Potatoes
4 people
Ingredients
- 2 pounds baby Yukon gold potatoes
- 3 tablespoons olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 teaspoon garlic powder
- Toasted pine nuts, for sprinkling
Pesto
- 4 cups fresh basil
- 1/2 cup finely grated Parmesan cheese
- 1/3 cup toasted pine nuts
- 3 garlic cloves
- 1/2 to 3/4 cup olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 1/4 teaspoon crushed red pepper (optional)
Instructions
- Place the potatoes in a large pot and cover with cold water. Bring to a boil, then simmer until the potatoes are just fork-tender. Drain and let them cool slightly.
- Preheat the oven to 450°F (230°C).
- Brush a baking sheet with 1 1/2 tablespoons of olive oil. Arrange the potatoes on the sheet and gently smash each one with the bottom of a glass or your palm, keeping them mostly in one piece. Drizzle the remaining olive oil over the potatoes and season with salt, pepper and garlic powder.
- Roast the potatoes for 25 to 30 minutes, until golden and crispy. While they roast, make the pesto if needed. Remove the potatoes from the oven, top with fresh pesto, a few basil leaves and a sprinkle of toasted pine nuts. Serve immediately.
Pesto
- To toast pine nuts, warm them in a dry skillet over low heat, stirring or shaking frequently, until golden and fragrant, about 4–5 minutes. Watch closely to avoid burning.
- In a food processor combine basil, Parmesan, toasted pine nuts and garlic. Pulse until ingredients are finely chopped, then stream in olive oil with the processor running until the pesto reaches your desired consistency. Start with 1/2 cup oil and add up to 3/4 cup if needed. Season with salt, pepper and crushed red pepper to taste. Store pesto in the refrigerator for up to a week or freeze for up to three months.
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