Crispy Smashed Potatoes With Cilantro Pesto


  • potatoes – you can use baby potatoes, but bigger ones will also work if you cut them in half and smash the halves.
  • salt
  • pepper
  • Spread’em Kitchen Cilantro pesto
  • olive oil


  1. Preheat oven to 400 degrees F
  2. In a large pot of boiling salt water, cook potatoes for about 20 minutes or until tender; drain  and pat dry with a towel. If you are using bigger potatoes – cut them in halves.
  3. Place the potatoes on the baking sheet. Using a spatula or a spoon, smash the potatoes until they are flattened but still in one piece. Drizzle with olive oil and season with pepper.
  4. Bake for 15 – 20 minutes or until crisp.
  5. Serve with Cilantro pesto and enjoy!