How do I make my potatoes crispier?

For ultra-crispy potatoes, drizzle extra olive oil on the sheet pan before you smash the potatoes, and use a pastry brush to brush a generous coat of olive oil over the top of each smashed potato before baking (make sure you get a layer of oil into every nook and cranny!) Making sure there's plenty of oil on all sides of the potato will help them get crispier across the entire surface. You can also extend the bake time until the potatoes are browned to your liking.

Can I save leftover potatoes?

If you anticipate having leftovers, we recommend leaving off the balsamic vinegar until you're planning to eat them, as it can make the potatoes soggy. Let baked potatoes cool completely, then store in a large airtight container (try to keep them in a single layer if you can, instead of stacking them on top of each other) in the refrigerator for up to 4 days. Reheat on a baking sheet in the oven until crispy. We do not recommend freezing these potatoes as it can alter the texture and flavor.

Can I make this dairy-free or vegan?

Yes! Be sure to use a vegan pesto, and omit the goat cheese (or replace it with your favorite vegan/dairy-free cheese alternative).

Pesto and Goat Cheese Smashed Potatoes

Name: Pesto and Goat Cheese Smashed Potatoes
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: American
Ingredients: 10 small red potatoes; kosher salt, to taste; 2 Tablespoons olive oil; 2/3 cup balsamic vinegar (optional); 1/4 cup basil pesto; 2 ounces goat cheese, crumbled (about 1/3 cup)

Description

These easy, crispy smashed potatoes have crispy edges and a fluffy interior. Topped with fresh pesto, crumbled goat cheese, and a drizzle of balsamic glaze!

Ingredients

Scale

10 small red potatoes
kosher salt, to taste
2 Tablespoons olive oil
2/3 cup balsamic vinegar (optional)
1/4 cup basil pesto
2 ounces goat cheese, crumbled (about 1/3 cup)

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Instructions

Boil the Potatoes (45 minutes)

Remove any eyes or sprouts from the red potatoes, scrub them to remove any grit, and place them in a large saucepan. Add enough water to cover the potatoes, then add a generous pinch of salt.
Cover the pot and bring to a boil over medium-high heat. Cook for 20-25 minutes, until potatoes are very soft and easily pierced with a fork. Drain and let cool for 15 minutes or so, until the potatoes are cool enough to handle.
While the potatoes cool, heat the oven to 450° Fahrenheit.

Smash and Roast the Potatoes (40 minutes)

Place cooked potatoes 1-2 inches apart on a large baking sheet lined with parchment paper.
Use a sturdy, flat-bottomed vessel (we like to use a thick measuring cup or a small bowl) to gently smash each potato into a flat shape. Note: If the potatoes stick, slide a butter knife along the bottom of the cup to gently separate the potato from the surface.
Drizzle smashed potatoes with olive oil.
Transfer the baking sheet to a 450° F oven. Bake potatoes for 25-35 minutes, until they're lightly browned and crisp around the edges.
While potatoes are baking, simmer balsamic vinegar in a small skillet over medium heat, stirring frequently, for 5-10 minutes to form a thick reduction. (This is optional, but delicious!)

Add Toppings & Finish Baking (15 minutes)

Once potatoes are crispy, remove them from the oven. Use a pastry brush to brush each potato with a bit of pesto, then top with a sprinkle of crumbled goat cheese.
Return potatoes to the oven for 10-15 minutes, until goat cheese is soft and the edges are crispy. Drizzle potatoes with balsamic reduction and serve immediately.

Notes

This is a pretty forgiving recipe - feel free to eyeball the ingredients here! Depending on the size of your potatoes, you may need to adjust the cook times. We recommend using fairly small potatoes - about 2-3" long - so they're quick to cook and easy to smash. Keep an eye on the potatoes as they cook and make adjustments if necessary.

Additions and Substitutions. Add extra toppings (crispy bacon, pancetta, or prosciutto are good here), fresh herbs (chopped basil, chives, parsley), or a pinch of flakey sea salt if you like. Use parmesan, asiago, or cheddar cheese instead of goat cheese. Make your own balsamic reduction or grab a store-bought balsamic glaze. Finish potatoes with a squeeze of lemon juice or a drizzle of hot honey instead of the balsamic glaze. Use any type of pesto you like (cilantro pesto, pea shoot pesto, garlic scape pesto, or arugula pesto are all good here). Use Yukon gold or yellow potatoes in place of red potatoes. If you need to use a larger potato (like a russet), cut it into thirds or quarters before boiling so it's easier to smash.

Make-Ahead Tip. You can boil the potatoes ahead of time if you like. Boil and drain as instructed, then let the potatoes cool completely and transfer to an airtight container. Refrigerate for up to 3 days, then smash and bake normally.