Crispy Smashed Potatoes with Kale-Almond Pesto

Crispy Smashed Potatoes with Kale-Almond Pesto

Prep time: 15 minutes
Cook time:
45 minutes
Total time:
45 minutes

Servings/Yield: 4 Servings

This crispy smashed potatoes with kale pesto recipe is going to get a lot of mileage in your kitchen. It checks all the boxes for a proper smashed potatoes recipe: the skins of the potatoes are all nice and crispy, while the interiors stay soft and creamy. The kale pesto is the added touch that we think makes this smashed potatoes recipe a bit more special than the rest. The pesto is wonderfully savory thanks to our garlic almonds, besides providing a gorgeous pop of color to brighten your table. (It’s also a clever way to sneak another serving of vegetables into your day!) Sprinkle extra almonds on top for added crunch and because well, we think they’re kind of pretty.


  • 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.

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Noa Tidhar