Smashed Potatoes with Cilantro Dill Pesto
Serves 230 mins prep40 mins cook
It’s the perfect way to use up that bunch of dill that’s sitting in your crisper.
0 servings
What you need
Instructions
[SMASHED POTATO METHOD] 1. Preheat oven 400. 2. Toss potatoes into a large pot and cover with cold water. About 2 inches above the potatoes. Salt the water. Bring up to a boil, then reduce and cook until fork tender. Approximately 15 minutes. Drain potatoes and place on a parchment lined baking tray/sheet. 3. Drizzle with oil, sea salt and cracked pepper using your hands to fully coat both sides. Use the flat end of a ramekin or plate and gently smash your minis. 4. Roast in the oven for 15 minutes, turn, shave the parmesan on top and roast again for an additional 10 or until edges start to crisp. 5. Remove from oven and smear a tsp of pesto on top of each potato. Serve immediately. [PESTO METHOD] 1. Place everything but olive oil in base of a food processor. Pulse a few times to get started and then slowly drizzle olive oil in through feeding tube. Scrape down sides as needed. Season well. 2. You can freeze any leftover pesto for a later use.View original recipe