Smashed Potatoes
Blog post on a budget! Great way to use up those basil leaves before they go bad and that chunk of pecorino cheese sitting on the fridge calling my name. Pesto with anything is just great. Potatoes are also great with a lot of stuff, so this recipe is just a no-brainer.
For Pesto:
1C Basil Leaves
1T Pinenuts
2ea Garlic Cloves
1/2C Pecorino, microplaned
1/2C Olive Oil
Salt
Soak the basil leaves in an ice water bath for 10 minutes. Then, remove the basil from the ice water bath and gently wring out the leaves to remove excess water. It's okay if the basil leaves are wet as long as they are not dripping with water. Mix everything in a food processor and blend. Not too smooth, slightly on the chunkier side. Adjust salt for seasoning.
1# Medley Potatoes
Olive Oil
Salt
Pepper
Paprika
Cayenne
Pecorino, microplaned
Add the potatoes to a pot and pour cold water until it reaches an inch above the potatoes. Season the water with a few pinches of salt. Cook the potatoes until they are tender but not mushy. Using a parchment-lined sheet tray, place the cooked potatoes and use a sturdy mug to smash them flat. Make sure they have enough space in the sheet tray so they are not touching. Drizzle olive oil on the potatoes and season with salt and pepper. Bake in the oven at 400F for about 25 to 35 minutes, rotating halfway while cooking. Adjust the cooking time until the potatoes are crispy on the edges. Once the potatoes are crispy, season with paprika and cayenne. Serve with pesto and grated pecorino on top.
Here are some items I recommend to use alongside this recipe!
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Nordic Ware - 43172AMZM Nordic Ware Half Sheet with Oven Safe Nonstick Grid
