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Smashed Potatoes with Avocado Pesto

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Potato Type: Petite
Cuisine: American
Prep Method: BakedBoiled


AppetizerSide Dish

Prep Time

5 Mins

Cook Time

30 Mins


Serves 4 people



Smashed Potatoes

  • 1.5 lbs. petite potatoes
  • 1 Tablespoon olive oil
  • 1/4 teaspoon each salt and pepper

Avocado Pesto

  • 1 avocado
  • 1 cup fresh basil leaves - large stems removed
  • 1/4 cup shredded Parmesan cheese
  • 3 cloves garlic
  • 1 Tablespoon lemon juice
  • 2 Tablespoon extra virgin olive oil
  • Pinch each salt and pepper



  1. Boil: Bring a large pot of water to a boil and add the potatoes. Boil for 10 minutes or until potatoes are fork-tender.
  2. Smash: Preheat oven to 450 degrees F (232 C). Strain potatoes then set on a large parchment paper-lined baking sheet. Use a spatula or the bottom of a glass to firmly smash each potato so it is flattened (it’s okay if this is messy!). If your potatoes fall apart when you smash them, try smashing faster and with more force, using the bottom of a glass (or boil for a few minutes longer if too firm still).
  3. Bake: Drizzle potatoes with olive oil, brushing it in so that each potato is evenly covered. Sprinkle with salt and pepper then bake for 20 minutes, or until outsides are golden brown and crispy.
  4. Blend: While potatoes bake, make the Avocado Pesto. To a blender or food processor add avocado, basil, parmesan, garlic, and lemon juice. Blitz until smooth, then with the blender/processor running, pour in the olive oil. Add a touch of water if needed to reach a thick pourable sauce consistency, then season with salt and pepper to suit your taste. Serve over warm smashed potatoes.


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Recipe By: Live Eat Learn

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Nutrition Facts Per Serving

















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