Crispy Smashed Potatoes with Kale-Almond Pesto
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
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.
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.
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.
To serve, drizzle potatoes with pesto, and sprinkle with more almonds.