Smashed Roast Potatoes with Pesto

Posted on June 23, 2021

VeganCrispy Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad. It’s easy to make and full of flavour with just a few key ingredients needed.

What’s in the recipe?

Baby Potatoes – I found these were the perfect size, however let’s not discriminate against potatoes. Just use whatever you have at hand, but if you have large taters, make sure to cut them smaller to make them easier to roast / bake.

Pesto- If you want to use fresh pesto, I have a recipe HERE. However if you have a jar of good quality pesto that will also work really well.

Olive Oil- I used a mix of olive oil and the oil you get in those jars of roasted preserved peppers. I love the combination of flavour however olive oil, with work beautifully. Don’t be shy of oil in this recipe, it helps get a beautifully crisp coating on the potatoes.

Tomatoes- Optional ingredient but I love adding tomatoes to the roasting tray for the last 20 minutes or so. They add a lovely sweetness to the tray bake.

Vegan Mozzarella- I love using Violife or Follow Your Heart mozzarella to add to the tray for the final five minutes of baking. It just gives a beautiful texture on top of the pesto.

Follow me on Instagram and Pinterest

Smashed Roast Potatoes with Pesto

Delicious and crispy smashed roasted potatoes with pesto and vegan cheese. Salty and crispy skin with a fluffy inside, this is a perfect side recipe or as part of a salad.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 40

Servings 4 people

Ingredients

1 kg baby potatoes
1 tbsp sea salt
1 1/2 tbsp olive oil
150 g fresh pesto
200 g chopped tomatoes
50 g vegan mozzarella
1 tsp parsley

Instructions

Add the baby potatoes into a pot of salted water, boil for 15 mins
Pop the oven on at 200°C (Fan)
When you can easily pierce the potatoes with a fork, drain the water then add to a non stick baking tray with 1 1/2 tbsp olive oil, 1 heaped tsp salt, mix until coated then smash the potatoes with the back of your fork or the bottom of a glass
Place on the middle tray in the oven for 20 minutes
Take out, then cover in 150g fresh pesto (recipe here) and 200g chopped tomatoes and place back in the oven for 20 minutes
Take out and garnish with vegan mozzarella and cook for a final 5 minutes

Notes

Optional - Garnish with pine nuts and parsley, or just enjoy as is! I like drizzling mine in a little chilli oil to finish

If you like this recipe why not try my Tofu and Asparagus Stir Fry

Recipe

Soy & Ginger Glazed Tenderstem

Posted on December 4, 2017

Garlic, Ginger and Soy Glazed Tenderstem

This simple dish takes literally minutes to prepare and is the perfect bit on the side to accompany a tasty stir fry. It’s vegan friendly, requires minimal effort and creates the perfect side dish.

Top tip: Don’t chop the stems! It’s where loads of the flavour and crunch is, and by gently boiling or steaming followed by charring makes it perfect for dipping in your tamari dressing.

Charred Tenderstem with Ginger & Soy Dipping Sauce

Deliciously charred tenderstem with a garlic, ginger and soy dipping sauce topped with toasted sesame seeds. You can use this recipe as part of a stir fry or as a side plate.

Print Recipe Pin Recipe

Prep Time 2

Cook Time 6

Ingredients

220 g Tenderstem®
1 tbsp sesame seeds
2 tbsp tamari
¼ tsp chilli flakes
¼ tsp garlic minced
3 cm piece of ginger grated

Instructions

Bring a pan of water to the boil and gently simmer the Tenderstem® for around 3 minutes then take off the heat and drain the water
Place a griddle pan on a medium- high heat, add the sesame seeds and gently boiled tenderstem
Grill on each side for around 3 minutes then take off the heat
In a small bowl, mix the tamari, minced garlic, grated ginger and chilli flakes and mix together
Plate up the charred tenderstem and sesame seeds and drizzle the dressing or use as a dipping sauce