Baby potatoes, roasted in the oven until crispy, then topped with garlicky pesto make a delicious side dish, or even an appetizer. These pesto smashed potatoes are so easy to make with either homemade or store-bought pesto sauce.
Place the potatoes in a large pot and cover with cool water. Cover with a lid.
Bring to a boil and cook until potatoes are easily fork-tender.
Drain the potatoes and arrange them on an oiled or parchment paper-lined baking sheet. Preheat the oven to 425°F.
Using a drinking glass or a fork, gently press down on each potato until the skin breaks and the flesh is revealed. "Smash" the potatoes one at a time.
Drizzle generously with olive oil, then sprinkle with finely minced garlic and flaky or coarse sea salt.
Roast at 425°F. for 20 - 25 minutes or until potatoes have crispy edges. Remove from the oven, transfer to a serving dish and top each smashed potato with a spoonful of fresh pesto.