Meet your new potato obsession: crispy smashed baby potatoes topped with roasted garlic and creamy Zucchini Pesto. Soft, golden, and totally crave-worthy. These bites might just steal the show at dinner!
Ingredients:
- 1 lb Baby golden potatoes
- 1/3 jar sauc.d Zucchini Pesto
- 2 heads garlic (tops off)
- Block of Pecorino Romano
- Olive Oil
- Salt
Recipe:
- Bring a large pot of water to a boil with a Tbsp of salt
- Add potatoes and cook for 20 minutes
- Preheat oven to 425 °
- Strain your pot and let it cool for a couple minutes
- Oil parchment paper on top of a sheet tray
- Smash potatoes with palm of your hand or the bottom of a mug
- Top with a little oil and a light dusting of sale
- Put in oven and roast for 40 minutes along with your heads of garlic
- After that, spread your Zucchini Pesto on the crispy potatoes
- Squeeze out your garlic cloves and spread on potatoes with a fork
- Use a fine cheese grater and shower your potatoes with some Pecorino Romano
Enjoy!