I discovered crash hot potatoes on The Pioneer Woman years ago and it’s become a fun way to eat baby potatoes. You boil them, smash them, season them, then roast them until they’re craggly and crispy and very delicious. I love mixing up the seasonings, so brushing them with pesto felt right at the time and ended up being very, very right, especially after sprinkling them with mozzarella cheese at the very end and then popping the pan back into the oven for a few minutes so the cheese can get melty and perfect. It’s a fantastic side dish to something grab-and-go like a rotisserie chicken, making things feel a little more homemade. And if you’ve got the burning desire to make your own pesto, check out our recipe for it here! It’s the perfect way to use up all that basil in your garden as we move into summer!
This recipe is super easy. You’ll need about a pound of baby potatoes, some pesto, salt, pepper, and shredded mozzarella cheese.
Preheat oven to 425 F. Line a baking sheet with aluminum foil and lightly brush with olive oil. Set aside. Bring a large pot of salted water to a boil. While the water is heating, wash the potatoes. When the water comes to a boil, add the potatoes and cook for 15-20 minutes or until easily pierced with a fork (time will vary depending on the size of the potatoes and elevation.) When the potatoes are fork tender, use a slotted spoon to transfer them to the prepared baking sheet.
Use a flat-bottomed glass or bowl to smash the potatoes, then brush generously with pesto. Season with salt and pepper.
Transfer to oven and bake for 10 minutes or until the edges are crispy. Top with shredded cheese and return to oven for 1-2 minutes or until cheese is melty. Serve immediately.
