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Smashed Baby Potatoes

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  • Prep time35 min
  • ServingsPortions 4
family favourite recipe
vegan recipes for beginners
recipe image Smashed Baby Potatoes
  • 1 Violife Parmesan Style Wedge
  • 1/4 cup basil leaves
  • 2 tbsp garlic cloves
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 5 tbsp olive oil
  • 1 kg baby or small potatoes
  • 2 tbsp sea salt
  • 8 tbsp olive oil
  • freshly ground black pepper, to taste
  • fresh parsley, chives, and green onions, sliced
  1. To make the pesto sauce place all the ingredients in a blender and blitz well. Set aside.
  2. In a pot, boil potatoes in salted cold water until tender.
  3. Place on a baking tray and use a potato masher to squish them one by one, keeping them in one piece.
  4. Coat each potato with a dollop of pesto sauce and spread using a brush.
  5. Drizzle with olive oil and bake in a preheated oven at 390°F (200°C) for 20-30 minutes, until golden and crisp.
  6. Serve by garnishing with fresh herbs and the remaining pesto sauce.