Crispy Smashed Potatoes with Kale-Almond Pesto

Crispy Smashed Potatoes with Kale-Almond Pesto

4 servings


  • 1 pound small yellow or gold potatoes (about 1” diameter)

  • 2 tablespoons preferred vegetable oil

  • ¾ teaspoon fine sea salt, divided

  • ¼ teaspoon black pepper

  • 2 cups finely shredded Tuscan (lacinato) kale

  • ½ cup grated Parmesan

  • ⅓ cup SantéⓇ Garlic Almonds, plus more for serving

  • 1 garlic clove, chopped

  • ¾ cup olive oil


  1. Preheat the oven to 450℉. Place potatoes in a large saucepan, add cool water to cover, and bring to a boil. Reduce the heat to simmer, and cook until potatoes are easily pierced with a knife, about 15 minutes. Drain well and let cool 10 minutes.

  2. Grease a large baking sheet. Place potatoes on baking sheet and toss with oil. Smash each one with the bottom of a drinking glass. Sprinkle with ½ teaspoon salt and pepper. Roast until potatoes start to brown on the bottom, 15-20 minutes. Flip potatoes with a spatula and roast another 15 minutes or until browned.

  3. While potatoes roast, in a food processor combine kale, Parmesan, almonds, garlic, and ¼ teaspoon salt. Pulse until finely ground. With processor running, drizzle in oil in a thin, steady stream until combined.

  4. To serve, drizzle potatoes with pesto, and sprinkle with more almonds.

Noa Tidhar