It seems like it was about time for another recipe that includes both pesto and potatoes, and these Smashed Potatoes with Arugula Pesto were a delicious side for a roasted salmon filet with roasted mushrooms.
It might seem like a fancy weeknight dinner, but it comes together with just a bit of time and effort.
Smashed Potatoes with Arugula Pesto
1 pound small potatoes
3 tablespoons olive oil
1 teaspoon sea salt
1/2 teaspoon cracked black pepper
Preheat oven to 450 degrees F.
Wash potatoes to remove dirt. Put in a medium sauce pan and cover potatoes with water. Place over high heat and bring to a boil, boiling for 15 minutes. Drain off water.
Place potatoes on a baking sheet about 2 inches apart. Use the flat bottom of a drinking glass to smash potatoes, ensuring they are still in one piece.
Brush tops of potatoes with olive oil and sprinkle with salt and pepper. Add fresh thyme stems to the pan, if desired. Bake for 15 minutes, until potato skin gets crispy.
For the Arugula Pesto:
2 cups packed arugula
1 garlic clove, peeled
Juice of 1/2 lemon
Pinch of salt
1/4 cup pine nuts
1/3 cup olive oil
Add first 5 ingredients to the bowl of a food processor and pulse 10-15 times. Scrape down sides.
Turn food processor on low and slowly drizzle olive oil in from the top opening. If pesto seems thick, scrape down sides and slowly drizzle in additional oil 1 tablespoon at a time.
Serve smashed potatoes with a dollop of pesto on each. Extra pesto can be stored in the refrigerator and used as a dressing for salad, seafood or eggs.
