Smashed potatoes with sage pesto

There’s something incredibly comforting about a plate of potatoes. Whether they’re mashed, fried, or roasted, potatoes have a way of making us feel at home. But what if we told you there’s a trendy new way to enjoy this beloved tuber? Enter: smashed potatoes with pesto. This dish combines the rustic charm of potatoes with the vibrant flavors of pesto, creating a culinary masterpiece that’s as delightful to the palate as it is to the eyes.

The Crunchy Texture of Smashed Potatoes

Unlike their mashed or boiled counterparts, smashed potatoes boast a unique texture that’s a delightful mix of crispy and soft. The secret lies in the cooking method. First, the potatoes are boiled until they’re just tender. Then, they’re gently smashed to create a rough surface, which turns into a golden, crispy crust when roasted. The inside remains soft and fluffy, creating a contrast that’s nothing short of addictive.

Styling Smashed Potatoes for Photography

If you’re looking to capture the beauty of your dish, here are some food styling tips:

Layering: Start with a neutral-colored plate or board. Place the smashed potatoes in a scattered manner, ensuring some overlap to create depth. Drizzle or spoon your pesto (or other toppings) artistically over the potatoes.

Height: Use ingredients like herbs or proteins to add height to your dish. This creates visual interest and draws the eye. I used fried sage to add height and contrast in texture.

Texture: Play with different textures. The crispy potatoes, smooth sauces, and crumbly cheese or bacon bits can create a visually appealing contrast.

Color: Use ingredients that contrast with the golden hue of the potatoes. Green pesto, red chili flakes, or white feta can make the dish pop.

In conclusion, smashed potatoes with pesto are more than a trendy dish; they celebrate flavors and textures. Whether you’re enjoying them as a side dish or making them the star of your meal, they will leave a lasting impression. So, the next time you’re in the mood for potatoes, give them a trendy twist and savor the deliciousness!

Preparation time: 15-20 minutes
Cooking time: 20-25 minutes
Serves: 3-4

Ingredients

• Baby potatoes (or small potatoes) 10-12
• Olive oil 3 tbsp
• Salt and black pepper, to taste
• Yogurt 2 tbsp
  Chili flakes ½ tsp

For the Sage Pesto:

• Sage leaves 1 bunch
• Fresh basil ½ cup
• Parmesan cheese 2 tbsp
• Walnuts 8-9
• Garlic cloves 2-3
• Extra-virgin olive oil 
• Salt and pepper, to taste
• Lemon juice1 tbsp

Method

1. Cover the potatoes with water in a large pot and add a pinch of salt. Bring to a boil and cook until the potatoes are fork-tender about 15-20 minutes.
2. While the potatoes are boiling, preheat your oven to 425°F (220°C). Drain the potatoes and let them cool for a few minutes once they are boiled.
3. Place them on a baking sheet, ensuring enough space between them. Using the bottom of a glass or a potato masher, gently press down on each potato to smash them, but ensure they remain in one piece. Drizzle the smashed potatoes with olive oil and season with salt and pepper. Roast in the preheated oven for 20-25 minutes or until golden and crispy.
4. Sage Pesto: In a food processor, combine the sage, parsley, Parmesan, pine nuts, and garlic. Pulse until the mixture is coarsely chopped. While the processor runs, slowly pour the olive oil, lemon juice, salt, and pepper until the pesto reaches your desired consistency.
5. Once the potatoes are roasted to perfection, transfer them to a serving plate. Generously drizzle or spoon the sage pesto over the potatoes.
6. Drizzle whipped garlic yogurt and sprinkle some chili flakes and black pepper. Garnish with additional fried sage leaves, lemon zest, and basil leaves, if desired. Serve immediately and enjoy!