Appetizer
Smashed Baby Potatoes
![cooktime]()
Cooking time30 min![preptime]()
Prep time35 min![servings]()
ServingsPortions 4
FOR THE PESTO:
- 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
FOR THE POTATOES:
- 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
- To make the pesto sauce place all the ingredients in a blender and blitz well. Set aside.
- In a pot, boil potatoes in salted cold water until tender.
- Place on a baking tray and use a potato masher to squish them one by one, keeping them in one piece.
- Coat each potato with a dollop of pesto sauce and spread using a brush.
- Drizzle with olive oil and bake in a preheated oven at 390°F (200°C) for 20-30 minutes, until golden and crisp.
- Serve by garnishing with fresh herbs and the remaining pesto sauce.
