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Pesto and Goat Cheese Smashed Potatoes

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour
  • Yield: Serves 4-5 1x



  • 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)


  1. Boil whole red potatoes in very salty water until easily pierced with a fork, about 25 minutes. Drain and set aside.
  2. Drizzle olive oil on a large baking sheet (you could also use cooking spray).
  3. Place potatoes a few inches apart on the oiled baking sheet.
  4. 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.
  5. Spread 1/2 teaspoon of pesto on each smashed potato. Follow with a sprinkle of goat cheese, salt, and pepper.
  6. Bake smashed potatoes at 450 for 15-20 minutes, until potatoes have crisped up and browned on top.
  7. 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).
  8. 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!