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Smashed Pesto Potatoes

Smashed Pesto Potatoes

Course Appetizer, Side Dish
Keyword christmas, pesto, potatoes, thanksgiving
Cook Time 40 minutes
Servings 4


  • 400 g small potatoes
  • 3-4 tbsp olive oil
  • 1 cup cashews
  • 2 tsp lemon juice
  • 3 tsp nutritional yeast
  • 2 tbsp lemon rind
  • 3/4 cup water
  • 1 pinch citric acid optional
  • 1 pinch salt + pepper
  • 1 jar favorite pesto ( I used Rettergut Beetroot pesto)
  • 1 handful of herbs (thyme, basil, lemon balm are great)


  • Boil the potatoes until soft.
  • Arrange on a baking tray and smash/flatten each potatoe with a fork.
  • Drizzle with the olive oil and season with salt and pepper.
  • Bake for about 30 minutes at 175 Degrees Celsius or until golden brown.
  • To make the vegan dipping sauce, add the cashews, lemon juice, nutritional yeast, lemon rind, water, citric acid and salt and pepper to your blender and blend until creamy.
  • Remove from the blender and stir in a big splash of your favorite pesto.
  • Top your potatoes with the cashew sauce, then add an extra dollop of pesto and sprinkle with fresh thyme, lemon balm or basil.