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Smashed Potatoes & Kale/Basil Pesto (Oil Free Recipe): I’ve been making smashed potatoes for a while but always used oil. I was experimenting in the kitchen & went oil free this time. Verdict: totally delicious & addicting. ? ??? What you need: 2 pounds baby Yukon gold potatoes, 2 cups packed basil, 2 cups packed kale, 1/2 cup toasted pine nuts (sub walnuts) 1.5 tbl white miso, 2 tbl nutritional yeast, juice of 1/2 lemon, 1/4 cup veggie broth, salt/pepper to taste
What you do: 1️⃣Preheat oven to 450 F with baking pan in oven 2️⃣On stovetop cover potatoes with water, & bring to a boil over med/high heat and then simmer for 20 min- till fork tender 3️⃣Drain and dry potatoes, then smash each 1/2 in thick. I used the bottom of my measuring cup & just pushed down to smash 4️⃣Place parchment paper on preheated baking pan, and place potatoes on pan leaving plenty of space between each so they will get crisp. Add desired amount of salt/pepper. Bake 25-30 min flipping half way 5️⃣For Pesto: process all ingredient in food processor on high, add veggie broth slowly into the mix. Scrape down sides if necessary6️⃣ Serve smashed potatoes with desired amount of pesto on top. Tip: you can boil/smash your potatoes ahead of time, and bake at serving time ?Happy Wednesday ?
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