Smashed Potatoes with Herb Pesto
Boiled potatoes pressed flat and roasted until the edges crisp, served over cool Greek yogurt with a lime and cilantro pesto.
Ingredients9
- Potatoes1kg
- Olive Oil105ml
- Red Onion1 Stk
- Limes2 Stk
- Cilantro40g
- Mint10g
- Honey2 TL
- Greek Yogurt200g
- Sea Salt1 EL
Instructions
- 1
Boil the potatoes in salted water until tender, drain them, and let them steam dry until the surface looks chalky.
- 2
Spread them on a sheet pan and press them flat with a second pan, then oil them generously and season with salt.
- 3
Roast at 400F for about 30 minutes, until the edges are crisp and deep golden.
- 4
For the pesto, blend the herbs, remaining oil, lime juice, zest, and honey into a fine puree.
- 5
Spread the cold yogurt across the plates, arrange the potatoes on top, and crown them with the pesto and the marinated onion rings.
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Note
This recipe was generated or edited automatically with AI and has not been reviewed by an editor. Ingredients, quantities, times, nutritional values and information on allergens or diets can be wrong or incomplete. If you have allergies or intolerances, always check the product labels yourself. This is not nutritional or health advice.
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