Sun-Dried Tomato Pesto with Smashed Potatoes
Ingredients
- ¾ cup sun-dried tomatoes (dried in a bag, not in oil)
- 1 cup soaking liquid from the sun-dried tomatoes
- 2 tsp nutritional yeast
- 2 medium cloves garlic, minced
- 1 Tbsp raw sunflower seeds or pine nuts if not nut-free
- ¼ tsp red pepper flakes
- ⅛ tsp salt
- 1 packed cup fresh basil leaves
- 1 (1½-lb) bag baby gold potatoes
Instructions
- Add the tomatoes to a bowl covered with boiling water and soak for 30 minutes. Drain the soaking liquid into another bowl.
- Add 1 cup of the soaking liquid to a food processor with the soaked tomatoes, nutritional yeast, garlic, sunflower seeds or pine nuts, red pepper flakes and ⅛ tsp salt. Blend until smooth and thick, stopping to scrape the sides multiple times until there are no longer chunks of tomato.
- Add the potatoes to a large pot filled with water at least 2 inches above the potatoes. Bring to a boil and cook 15-20 minutes until fork tender.
- Drain the potatoes and let cool a bit until you can safely handle them. Preheat the oven to 425°F and line a sheet pan with parchment paper.
- Add the potatoes to the pan and mash each one down gently to about ½ inch thick, using a spatula (I used a metal spatula). It's ok if some of the edges break up, just push them back together.
- Salt and pepper each potato well. Bake for 15 minutes, remove the pan and spread about a Tbsp or so of the pesto on top of each potato.
- Turn the oven to broil LOW and bake another 10-15 minutes or until the edges of the potatoes are getting really golden brown. Watch the parchment paper closely so that it doesn't burn.
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