Smashed Potatoes
10 small to medium Yukon gold potatoes
1/4 C. olive oil
Salt and pepper to taste
1/2 C. pesto
Wash potatoes, remove eyes, and cut in half. Steam or boil until tender, about 25 to 30 minutes. Drain potatoes. Transfer potatoes to nonstick skillet; add oil. Cook over medium-high heat, smashing with fork or potato masher, until gently browned, about 15 minutes. Sprinkle with salt and pepper to taste. Add a dollop of pesto to each serving. Serve hot.
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