I know taters get a bad rep and honestly, I don’t know why! Obviously, if we eat anything with high starch and carb content it’s not “good” for you, because those break down into sugars. But anything is moderation is good by me. Plus, I’ve said this before and I’ll say it again, being a vegetarian/vegan is pretty much being a breaditarian/carbitarian. So bring on the taters!!

I had a craving for smashed crispy potatoes, so I made some! They’re easy to make – just require a few more steps than some of my usual potato-focused dishes. But I know everyone is staying at home more now, so this can be something great to make! So get onto to making some Smashed Crispy Potatoes with Calabrian Chili Basil Pesto & Lemon “Cream”! As per usual – totally vegan! Also! This recipe repurposes leftover – you know I love doing that and minimizing food wastage 🙂

Smashed Crispy Potatoes with Calabrian Chili Basil Pesto & Lemon “Cream”

• 1 bag baby red skin potatoes – I used these. It’s about 1.5lb bag
• water
• kosher salt
• olive oil – for drizzling
• black pepper

Calabrian Chili Basil Pesto:

1/2 cup basil pesto – you can use store bought vegan version. I actually used leftover pesto I had from The Meatball Shop!
4 Calabrian chili’s in oil – chopped – this is by absolute fav brand
1 tsp whole flaxseed – for a nutty bite and healthy addition!
1 tsp olive oil

Lemon “Cream”:

1/4 cup softened vegan cream cheese – I use Tofutti
1 1/2 tsp fresh lemon juice
salt
pepper

chopped fresh scallions – for garnishing

1. In a large heavy bottom pot, add the potatoes, cover with COLD water up to the top and sprinkle with a generous amount of kosher salt. Set over high flame and bring to a boil then reduce. The potatoes should cook ONLY until fork tender – you don’t want them to be completely soft. This took about 8-10 minutes since the potatoes are small. Drain and set aside to cool for a minute or two before handling.

2. Preheat oven to 400 degrees. Spray a sheet pan with some cooking spray. Place each potato on the sheet pan and using the bottom of a clean glass/mug, smash each potato until pretty flat. Some might break apart and that’s ok! Continue until all smashed. Drizzle with EVOO until well coated and sprinkle with salt and ground black pepper. Place in the oven to roast.

3. While the potatoes are roasting, make the pesto: blend/food process together all of the ingredients until super smooth and the consistency of a loose pesto. Remove and set aside.

4. In the same blender/food processor, blend add the ingredients for the Lemon “Cream” and blend together until smooth. Remove and set aside.

5. After about 5-6 minutes, check the bottoms of the potatoes – if they’re golden brown, then flip to the other side. Cooking for another 5-10 minutes – you want each side to be golden brown and crisp. Once complete, remove and turn off the oven.

6. Now add the potatoes (while they’re still warm) in a large bowl. Add in the pesto and toss to coat.

7. Now to serve: smear the lemon “cream” on a serving plate in a thick payer. Layer on the crispy taters, top with any pesto from the bowl – can’t leave any goodness behind! And top with a generous amount of fresh cut scallions. Serve! Great as a side or with pasta/rice or on top of a toasted baguette. CARBS ON CARBS GIRL.