- Prep Time: 5 mins
- bake Time: 50 mins
- Total Time: 55 mins
Ingredients
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Ingredients for the potatoes:
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2 lb baby potatoes
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1 tbsp olive oil
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1 tsp salt
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1 tsp pepper
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2 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast
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Ingredients for the avocado pesto:
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1 cup basil, packed
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¼ cup walnuts
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2 tbsp water
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1 tbsp olive oil
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2 cloves garlic
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1 small avocado, pitted
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¼ cup Anthony’s Goods Non-Fortified Nutritional Yeast
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½ tsp salt
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1 tbsp lime juice
Instructions
Potato lovers, gather ‘round! These crispy smashed potatoes and their accompanying avocado pesto are next level delicious. Bonus points→ they’re 100% vegan.1. Bring a large pot of water to a boil and add in the potatoes. Lower to a simmer and cook for 15-20 minutes until fork-tender.
2. Meanwhile, add all of the ingredients of the avocado pesto sauce into the bowl of a food processor. Process until the basil is finely chopped. Pour into a bowl and set aside.
3. Preheat the oven to 350F and line a baking sheet with parchment paper.
4. Drain the water from the pot of potatoes and transfer them onto the baking sheet. Use a flat-bottomed glass to flatten each one until just smashed but not broken apart.
5. Drizzle olive oil over the potatoes. Season with salt and pepper and bake for 25-30 minutes, until golden-brown and crispy.
6. Sprinkle with nutritional yeast and serve with hefty dollops of avocado pesto.
