We’ve already done potatoes pretty much to the death here, with just about every kind you could possibly want to feature in your Christmas dinner menu, but if you happen to have any leftover raw potatoes and are looking for something new to do with your leftovers, this kale pesto smashed potatoes recipe is for you.
NUTRITIONAL INFORMATION
Each serving of this recipe contains 381 calories, 6g of protein and 5.5g of fibre. This dish is also rich in terms of vitamins and minerals; each serving contains just under 50% of your recommended daily amount of B6, a quarter of your daily B1, two thirds of your daily vitamin C, 40% of your daily vitamin E and just over half of your daily vitamin K.
HOW TO STORE, KEEP AND CAN YOU REHEAT?
This dish is definitely served fresh and isn’t the best reheated, but if you do have leftovers that you don’t want to waste, preheat your oven to 180, cover your dish with foil and place in the oven for 15 minutes to warm back through.
Store any leftovers in an airtight container and keep refrigerated.
INGREDIENT CHOICES AND SUBSTITUTIONS
If you want to use some leftover roast potatoes from Christmas rather than cooking fresh, but to prep them, microwave them for a few minutes first. I’d normally tell you never to do this because they’re going to get soggy, but if you already have a crispy roast potato, this will warm them back through and soften them ready to smash them. Smash them fresh out of the microwave and follow the steps below.
Of course, store bought pesto is also okay if you don’t want to make your own or want to use a different flavour.
KALE PESTO SMASHED POTATOES RECIPE
Smashed potatoes baked to a crisp with homemade kale pesto.
This recipe is gluten free, dairy free, soy free, and vegan friendly. It does contain nuts.
Kale Pesto Smashed Potatoes Recipe
Smashed potatoes baked to a crisp with homemade kale pesto.
Course Side Dish
Cuisine British
Keyword Pesto Smashed Potatoes
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4
Calories 381 kcal
Ingredients
- 750 g potatoes raw, chopped
- 3 tbsp sunflower oil
- 10 g fresh rosemary
- ¼ tsp salt
- Generous amount black pepper
- ½ tsp dried sage
- 4 tbsp kale pesto
Instructions
- This recipe uses a previously featured kale pesto recipe, which will be listed below in the notes section.
- Preheat your oven to 190°c. Put your oil in a roasting dish and place in the oven while it reheats.
- Add your chopped potatoes to a bowl with the herbs and seasoning and toss to combine. When the oven is up to temperature, add your potatoes to the hot oil and place your roasting dish in the centre of the oven for 35-40 minutes.
- Give your roasting dish a little shake half way to ensure everything is evenly coated and not sticking. When the potatoes are roughly 90% done (cooked but not quite crispy), smash them with a fork, spread your pesto evenly over the top of the potatoes and return to the oven for a further 10 minutes.
- Serve and enjoy!
Recipe Notes
Pesto Recipe
Pesto Ingredients
100 g kale
1/3 cup 80 ml olive oil
75 g pine nuts
3 cloves garlic
50 g Pimp My Salad Cashew Parm
Optional Extras:
1 tsp complementary seasoning to your dish
Juice of one lemon
Instructions
Put the pine nuts, cashew parm, garlic, oil, kale and lemon juice (if using) in a food processor and pulse to a paste. Season to taste.
