Crispy Smashed Potatoes with Pesto White Beans
Happy 2020, my friends! Hope everyone is having a fantastic start to the year so far.
crispy smashed potatoes with pesto white beans | kulaskitchen.com
Much to my surprise as a non-YouTube kinda gal, I've recently become thoroughly addicted to Bon Appetit test kitchen videos. While I always previously wondered how people get themselves into deep, endless holes of YouTube video watching, I now unequivocally understand this concept.
crispy smashed potatoes with pesto white beans | kulaskitchen.com
This is to say that I recently viewed a delicious how-to for crispy smashed potatoes, and decided I needed to recreate my own version. I've read glowing reviews about that particular BA recipe and will absolutely whip it up at some point, but for now, I was craving a hearty, quick, pesto-smothered vegetarian meal for winter, and that's precisely what this is.
crispy smashed potatoes with pesto white beans | kulaskitchen.com
Enjoy!
Crispy Smashed Potatoes with Pesto White Beans
Ingredients
2 lb. small yellow potatoes
1/2 cup Kosher salt (don’t be afraid – it’s needed for the potato cooking water!)
3 tbsp. olive oil
1/2 tsp. sea salt
1/2 tsp. garlic powder
Fresh pepper
1 15-oz can white beans
Fresh arugula, olive oil, fresh lemon juice, salt + pepper, for serving
For the pesto:
1/3 cup walnuts, chopped
2 cloves of garlic
2 large bunches of basil
1/2 cup olive oil
2 tbsp. nutritional yeast (optional – or use real Parmesan if you have it)
1/2 tsp. sea salt
Instructions
Preheat oven to 450 degrees. Place your potatoes in a large pot, cover with water and add the salt. Bring this mixture to a boil, then reduce the heat to a low simmer and cook until they are slightly fork-tender, about 15 minutes. Drain the potatoes, then transfer to a large baking sheet.
Ensure the potatoes are in a single layer, then use a second baking sheet to firmly press down to “smash” them (if you don’t have another sheet, you can use a cup to individually smash them). Drizzle with the olive oil, then sprinkle with salt, garlic and fresh pepper. Use your hands to make sure everything is coated.
Roast potatoes until golden brown and crispy, about 40 minutes.
Meanwhile, prepare the pesto by first toasting your walnut pieces in a dry skillet over medium heat until lightly browned and fragrant, about 5-7 mins (careful not to burn them). Transfer to a food processor and add the garlic, nutritional yeast or cheese, and salt. Pulse until the walnuts are in fine pieces. Add your basil, pulse again to incorporate, then slowly begin to stream in the oil. Continue blending until you reach desired consistency – you can also add a bit of water if you like it thinner/smoother.
In a small bowl, mix your pesto with the white beans (you may not need it all, depending how saucy you like them).
Create a bed of arugula on each of your serving plates and drizzle it with olive oil, lemon juice, salt and pepper. Top each with a few crispy potatoes, then a few scoops of pesto beans.
Serves 3-4
