Smashed Potatoes with Avocado Pesto
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
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.