A tasty vegan appetizer or snack with a Mediterranean twist - Smashed Potatoes with Vegan Sun-Dried Tomato Pesto.
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.
*If any of your potatoes are too large, you can cut them in half before smashing.