Wholesome Smashed Potatoes with Asparagus and Pesto: A Nutritious and Delicious Side Dish
Smashed potatoes with asparagus and pesto is a delicious and wholesome side dish that combines crispy potatoes, tender asparagus, and the vibrant flavors of fresh pesto. This recipe is perfect for a variety of occasions, whether it’s a casual family dinner, a festive holiday meal, or a barbecue. Packed with nutrients and rich in flavor, this dish will quickly become a favorite on your menu.
Table of Contents
Smashed Potatoes with Asparagus and Fresh Pesto A Healthy Side Dish
Course: Sides, Appetizers, HealthyCuisine: GlobalDifficulty: Easy4
servings280
kcal45
minutesLooking for a healthy yet flavorful side dish? These crispy smashed potatoes with asparagus and fresh pesto are the perfect solution! This easy-to-make recipe combines golden, crunchy potatoes with tender roasted asparagus, all topped with a vibrant, homemade basil pesto. Packed with nutrients and bursting with fresh, zesty flavors, this dish is ideal for family dinners, BBQs, or even as a light vegetarian main course. Ready in under 45 minutes, it’s a quick, delicious, and wholesome option that everyone will love!
Ingredients
- For the Smashed Potatoes:
1 lb baby potatoes (or small Yukon gold potatoes)
1 tbsp olive oil
Salt and pepper to taste
1 tsp garlic powder
1 tsp dried thyme (optional)
- For the Asparagus:
1 bunch of asparagus, trimmed
1 tbsp olive oil
Salt and pepper to taste
Juice of 1/2 lemon (optional for added freshness)
- For the Pesto:
1/2 cup fresh basil leaves
1/4 cup grated Parmesan cheese
1/4 cup pine nuts (or walnuts)
1 clove garlic, minced
1/4 cup olive oil
Salt and pepper to taste
Juice of 1/2 lemon for extra zing
Directions
- Prepare the Potatoes: Preheat your oven to 400°F (200°C). Bring a large pot of salted water to a boil and add the baby potatoes. Boil the potatoes for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
- Smash the Potatoes: Place the boiled potatoes on a baking sheet lined with parchment paper. Using a fork or the bottom of a glass, gently press down on each potato to flatten them slightly. Drizzle with olive oil, and season with garlic powder, thyme, salt, and pepper. Bake for 20-25 minutes, or until the potatoes are golden and crispy.
- Prepare the Asparagus: While the potatoes are baking, toss the asparagus in olive oil, salt, and pepper. Lay them out on a separate baking sheet or add them to the same one as the potatoes if there’s enough room. Roast the asparagus in the oven for about 12-15 minutes until tender but still crisp. For a fresh finish, squeeze lemon juice over the roasted asparagus before serving.
- Make the Pesto: In a food processor, combine the fresh basil leaves, Parmesan cheese, pine nuts, and garlic. Pulse until roughly chopped. Gradually stream in the olive oil while continuing to pulse, creating a smooth sauce. Season with salt, pepper, and lemon juice to taste. If you prefer a thinner pesto, add more olive oil or a splash of water.
- Assemble the Dish: Once the potatoes and asparagus are done, arrange them on a serving platter. Drizzle the pesto generously over the top, ensuring all components are coated with the bright, herbaceous flavor of the pesto.
- Serve: This dish is best enjoyed warm. Serve alongside grilled chicken, fish, or as a vibrant vegetarian main dish. Add an extra sprinkle of Parmesan or some toasted pine nuts for garnish, if desired.
Notes
- Make It Your Own: Feel free to switch up the vegetables or use store-bought pesto if you’re short on time. You can also add some cherry tomatoes for an extra burst of color and flavor.
- Roasting Time: Keep an eye on your potatoes and asparagus as oven times can vary. The potatoes should be crispy, and the asparagus should be tender but not overcooked.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat the potatoes and asparagus in the oven to regain their crispiness.
- Pesto Alternatives: If you’re allergic to nuts, simply omit them from the pesto or substitute them with sunflower seeds. For a dairy-free option, you can leave out the Parmesan and use nutritional yeast instead.
Why Smashed Potatoes with Asparagus and Pesto is a Must-Try Dish
Smashed potatoes with asparagus and pesto are a perfect blend of textures and flavors. The crispy potatoes offer a delightful crunch, while the roasted asparagus adds a touch of freshness and earthy flavor. The homemade pesto ties everything together with its vibrant, herby notes. It’s a versatile dish that works wonderfully as a side for a family meal or as a main course for a light vegetarian dinner.
What makes this dish even more appealing is its nutritional benefits. Potatoes are a great source of fiber, vitamins, and minerals, especially when you leave the skins on. Asparagus is rich in antioxidants and vitamins, making it a healthy addition to any meal. Meanwhile, the pesto, made with fresh basil, garlic, and olive oil, provides healthy fats and a burst of flavor that transforms simple vegetables into something extraordinary.
A Delicious, Healthy, and Crowd-Pleasing Recipe
If you’re looking for a dish that’s both healthy and flavorful, smashed potatoes with asparagus and pesto is a great choice. This recipe is quick to prepare, making it perfect for weeknights or gatherings with friends. The combination of roasted vegetables and fresh pesto creates a dish that feels indulgent while still being nutritious. Plus, the recipe is easy to customize—add more vegetables, try a different herb pesto, or top with your favorite cheese for a personal touch.
This dish is also fantastic for meal prep, as it reheats beautifully and can be enjoyed throughout the week. Whether you’re serving it alongside meat or enjoying it as a vegetarian option, this recipe is sure to impress with its simplicity and vibrant flavors.
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