Crispy Pesto Oven-Baked Potatoes (So Addictive!)
Recipe type: Vegan, Healthy
Cuisine: Dinner, Sides
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 1 kg (2.2lb) potatoes - I used new potatoes
  • 3 tablespoons oil of choice (or butter/ghee if not vegan)
  • Generous sprinkle of salt & pepper
  • 3 tablespoons pesto (homemade or store-bought)
  1. Start by washing and chopping your potatoes into chunks, adding them into a saucepan as you go.
  2. Cover with boiling water, add some salt, and cook for 15-20 minutes or until they become tender.
  3. Drain and let cool while you preheat the oven to 175ºC | 350ºF and lightly grease a baking tray.
  4. Turn potatoes onto tray and carefully smash them with a fork or potato masher - you want them to break but not completely squish, so be relatively gentle.
  5. Drizzle over the oil (or butter), sprinkle some salt and pepper, and roast for 30 minutes.
  6. Once they have become quite crisp, remove and drizzle over the pesto. Place back in the oven and roast for a further 15 minutes. They should be nice and crisp by now.
  7. Serve hot! I love having mine with some smashed avocado, but a good quality mayo (if you're vegan use a vegan one) or ketchup would also be great!
To re-heat, just stick them in the oven and they'll crisp up again.
Recipe by Sprinkle of Green at