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.
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