These Crispy Smashed Potatoes are baked in a ‘Nduja Pesto and topped with parmesan for extra crispiness. Say hello to your new favourite finger food!
This sponsored post is made in collaboration with the amazing Sacla’! As always, these opinions are strictly my own. Thank you for supporting the brands I love!
Let’s be real, we’re all there for the crispy parts of a roast potato right? Okay good. With that in mind, I made it my mission to create the crispiest (and the tastiest) potato of all time. The answer is – smashed potatoes.
Yup, smashed. Not mashed, but smashed.
You see by boiling up a baby potato and lightly smashing it, you increase the surface area and create a rough texture. Once you bake them in a bit of butter and some olive oil, you get these gorgeously crispy, crunchy potatoes which are just to DIE for.
Just like my signature roast potatoes, which I rough up in the colander after they’ve boiled, the rougher the texture, the crispier the spud.
Tips for the crispiest smashed potatoes
- Steam – After you’ve smashed them, let them sit and release as much steam as possible. Steam is merely moisture leaving the potato, which in turn will allow them to turn crispier in the oven.
- Parmesan – Once they start turning golden brown, whip them out the oven a pop some parmesan on top of extra crispiness.
Alrighty, now let’s get into the good stuff.
Smashed potatoes are great, but spicy pesto smashed potatoes? Yeah, now we’re talking.
Spicy pesto you say? Yup, in the form of ‘Nduja.
For those of you who don’t know, ‘Nduja (pronounced ‘endooyah) is a spicy version of Italian Salumi. It’s made with selected cuts of pork then combined with salt and fiery red Calabrian chilies. It’s then smoked and formed into a giant sausage, with flavour maturing over time, and finally resulting in a spreadable paste.
What the guys at Sacla’ decided to do was then pound in some nuts, basil and oil and create the most delicious pesto imaginable. For that, I am eternally grateful.
And when it’s smeared over some crispy smashed potatoes? Oh god, we’re all in trouble.
Let’s take a closer look shall we?
So not only do you now have these yummy crispy smashed potatoes, but they’re also coated in a fiery and zingy ‘Nduja pesto.
I also love to whip up a little sauce to dollop on top.
Just a bit of sour cream, some more of that gorgeous spicy ‘Nduja pesto and a squeeze of lime juice. This will add another layer of vibrant Spanish flavour and also sooth out a little bit of the spice.
These spuds are perfect for the summer season and couldn’t scream al fresco dining any louder if they tried!
The pesto itself actually works well in a variety of dishes. Keep it close to home by spicing up a potato salad, or keep it classic by stirring it through some pasta. Heck, chuck it on some cheese and toasted bread if you fancy!
Available at Waitrose, Tesco or at their online store I truly couldn’t recommend this pesto enough!
Alright I’m getting hungry all over again, let’s tuck into the recipe shall we?
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How to make Spicy Pesto Smashed Potatoes (Full Recipe)
These Crispy Smashed Potatoes are baked in a 'Nduja Pesto and topped with parmesan for extra crispiness. Say hello to your new favourite finger food!
- 12 Baby Potatoes
- 1-2 tbsp 'Nduja Pesto
- 1-2 tbsp Unsalted Butter, melted
- 1/2 cup / 35g Parmesan, grated
- Salt & Black Pepper, to taste
- Oil Spray
- Fresh Chives, to garnish
- 2 tbsp Sour Cream
- 1 tsp 'Nduja Pesto
- squeeze of Lime Juice
Boil your potatoes in salted water for 20-30mins (depending on size) or until the skins start to burst and they are knife tender.
Lightly spray an oven tray with oil and evenly place each potato on. Gently smash with a fork or potato masher, making sure they keep intact.
Brush with butter, top with a good pinch of salt and pepper, then lightly spray with olive oil.
Pop in the oven at 180c/350f for 30mins or until they start to turn golden and crispy.
Take out the oven and brush with your pesto and top with a pinch of parmesan.
Place back in the oven until the cheese turns crispy (5-10mins depending on size).
Combine your ingredients for the sauce, adding lime juice to taste. Place a small dollop on each potato and sprinkle with chives. Enjoy hot!
a) Steaming - It's important to let them steam for as long as you have time for, it'll truly increase the 'crispness' in the long run!
b) Timings - will differ depending on the size of your spuds. At 180c/350f you'll struggle to burn them, but just be vigilant if you have particularly small potatoes.
c) Calories - based per potato with sauce.
Looking for more tasty potato snacks? Check out my Oven Baked Crispy Potato Wedges!