I am so super into these smashed potatoes. Like, to the point of obsession. Not that that surprises anyone here, I’m sure. Since an (unhealthy? nahhhh) obsession with food is kind of my thing. No big deal.
But seriously. These potatoes combine all of my favorite things. Goat cheese? Check. Pesto? Check. Balsamic vinegar? Checkity check. POTATOES? You betcha. It took everything I had not to eat them all by myself à la this chicken pesto orzo soup and save a few for Kyle.
These are a nice, somewhat healthy-er-ish version of everyday mashed potatoes. Potatoes! Carbs! Cheese! But none of that finicky butter or cream that makes the regular stuff oh-so-delicious. So it’s BASICALLY like we just made mashed potatoes into health food.
Also, did I mention there’s a balsamic reduction? Because there’s a balsamic reduction. Skip that step if you aren’t as into balsamic vinegar as I am, but if you ARE into balsamic vinegar as much as I am, you should DEFINITELY, DEFINITELY pour some o’ that balsamic-y goodness right there over the top of these taters. BAH. DELICIOUSNESS.
But my favorite, FAVORITE part of these potatoes is the way the skin crisps up when they bake. It’s like mixing soft, tangy-goat-cheese-y mashed potatoes with salty, crispy, amazing potato chips. Which, okay, I would probably never just stir a bag of potato chips into my mashed potatoes. But here? It works. It totally works.
- 10 medium red potatoes
- 2 Tbsp. extra virgin olive oil
- 1/4 cup pesto
- 1/2 cup crumbled goat cheese
- salt and pepper to taste
- 1/2 cup balsamic vinegar (optional)
- Boil whole red potatoes in very salty water until easily pierced with a fork, about 25 minutes. Drain and set aside.
- Drizzle olive oil on a large baking sheet (you could also use cooking spray).
- Place potatoes a few inches apart on the oiled baking sheet.
- With a potato masher (you could also use the bottom of a mug or glass), gently press down on each potato to flatten it out.
- Spread 1/2 teaspoon of pesto on each smashed potato. Follow with a sprinkle of goat cheese, salt, and pepper.
- Bake smashed potatoes at 450 for 15-20 minutes, until potatoes have crisped up and browned on top.
- While potatoes are baking, simmer balsamic vinegar in a small skillet over medium to form a reduction, about 10 minutes. (This is optional, but delicious).
- When potatoes have browned, remove from oven and drizzle them with balsamic reduction. Serve immediately.
These smashed potatoes are a blank canvas – add whatever cheeses, sauces, or spices you have on hand to make them your own!