Smashed Potatoes with Avocado Pesto

YIELD

5 mins

PREP TIME

50 mins

BAKE TIME

55 mins

TOTAL TIME

Ingredients

Ingredients for the potatoes:
	•	2 lb baby potatoes
	•	1 tbsp olive oil
	•	1 tsp salt 
	•	1 tsp pepper
	•	2 tbsp Anthony’s Goods Non-Fortified Nutritional Yeast

Ingredients for the avocado pesto:
	•	1 cup basil, packed
	•	¼ cup walnuts 
	•	2 tbsp water
	•	1 tbsp olive oil
	•	2 cloves garlic
	•	1 small avocado, pitted
	•	¼ cup Anthony’s Goods Non-Fortified Nutritional Yeast
	•	½ tsp salt 
	•	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.

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