A tasty vegan appetizer or snack with a Mediterranean twist - Smashed Potatoes with Vegan Sun-Dried Tomato Pesto. 

Today we're combining two of my vegan essentials:

Potatoes

and

Pesto.

Potatoes are essentially their own food group in the vegan food pyramid. Whether you bake them, fry them or mash them...

I'll eat them! 

And today, we're adding another verb to that list and we're going to smash them. Which kind of gives you the best of both worlds.

A creamy center and a crispy crust.

To make things even better, we're topping these off with a good smear of my Vegan Sun-Dried Tomato Pesto.

This pesto has a few simple ingredients that pack a ton of flavor.

Note: My two favorite sun-dried tomato brands are Trader Joe's or these ones from Mezzetta.

Whether you're making these for a tasty snack or as a party appetizer, you will have people coming back for more.

You could even serve these over a bed of greens and call it a day.

Need more pesto inspo? Check out my Creamy Sun-Dried Tomato Pesto Gnocchi or Simple Vegan Pesto Gnocchi.

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5 from 1 vote

Smashed Potatoes with Vegan Sun-Dried Tomato Pesto

A tasty vegan appetizer or snack with a Mediterranean twist - Smashed Potatoes with Vegan Sun-Dried Tomato Pesto. 

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Servings 6

Ingredients

• ½ cup sun-dried tomato pesto
• 1 ½ lbs small golden potatoes
• 1 tablespoon olive oil
• 1 tablespoon garlic powder
• salt to taste
• fresh basil for topping (optional)

Instructions

• Prepare Sun-Dried Tomato Pesto according to instructions. Set aside.
• Preheat oven to 450 degrees.
• Place potatoes in a large pot. Cover with water and place on the stove. Bring water to a boil and simmer until potatoes are fork tender - approx. 15-20 minutes.
• Drain potatoes and set aside until cool enough to handle. Spray a baking sheet with non-stick spray.
• Place potatoes on the baking sheet. Using a potato masher or fork, carefully smash each potato until flat.* Drizzle olive oil and garlic powder over potatoes. Bake for 20 minutes, or until crisp. Remove from the oven and sprinkle with salt.
• Transfer potatoes to a serving plate and drizzle with sun-dried tomato pesto. Top with additional basil and serve. 

Notes

*If any of your potatoes are too large, you can cut them in half before smashing.

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If you make this recipe be sure to snap a photo + post it + and tag #thissavoryvegan and @thissavoryvegan!