Looking for the ultimate potato side dish? These crispy smashed potatoes with pesto and whipped ricotta are a guaranteed crowd-pleaser. Golden, crunchy smashed baby potatoes are baked to perfection, then served on a bed of whipped lemony ricotta for a rich, creamy contrast.
A vibrant basil and almond pesto is drizzled over the top, adding a fresh, herby finish. The combination of crispy potatoes, silky ricotta, and flavourful pesto makes this the perfect dish for sharing and impressing your guests!
Ingredients List
For the crispy smashed potatoes
- 700g baby potatoes
- 2 tbsp olive oil
- Salt and pepper, to taste
For the creamy whipped ricotta
- 250g ricotta
- 125g cream cheese
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt and pepper, to taste
Homemade Basil and Almond Pesto
- 20g fresh basil leaves
- 25g ground almonds
- 25g grated Parmesan
- 1/2 lemon, juice
- 1 garlic clove, roughly chopped
- 4 tbsp extra virgin olive oil
How to make crispy smashed potatoes
First, preheat the oven to 200°C/180°C fan (390°F/360°F) to ensure it’s hot and ready for baking.
Next, bring a large pot of salted water to a rolling boil. Once boiling, carefully add the potatoes and let them cook until soft—this should take around 20 minutes. Once they’re fork-tender, drain them thoroughly and allow them to steam dry for 5 minutes to remove excess moisture.
Then, tip the potatoes onto two lined baking trays, spreading them out evenly. Using the base of a large glass, firmly smash each potato. Remember, the thinner you smash them, the crispier they will become! After smashing, let them steam dry for another 5 minutes to enhance their crispiness.
After that, drizzle the potatoes generously with olive oil, making sure each one is well-coated. Season to taste with salt and pepper.
Finally, transfer the trays to the preheated oven and bake for 30-40 minutes, or until the potatoes turn beautifully golden and irresistibly crispy.
How to make the creamy whipped ricotta
While the potatoes are baking, it’s the perfect time to prepare the whipped ricotta and pesto.
Start by adding the ricotta, cream cheese, olive oil, and lemon juice to a food processor. Then, season well with salt and pepper to bring out the flavours.
Blend for 1-2 minutes, stopping halfway through to scrape down the sides. This ensures everything is fully incorporated and achieves a perfectly smooth, airy texture. Set aside in the fridge until ready to serve
How to make the homemade basil and almond pesto
Now, move on to the pesto.
Begin by adding the basil, almonds, Parmesan, lemon juice, and garlic to a food processor. Pulse several times until the mixture reaches a fairly smooth consistency.
Finally, stir in the olive oil, mixing well to create a rich, herby, and flavourful pesto. Adjust seasoning if needed, and your fresh homemade pesto is ready to drizzle over the crispy smashed potatoes!
Serve
Spread the whipped ricotta on a large plate before arranging the crispy potatoes on top. Dollop over the pesto and enjoy!
FAQs
Why Won’t My Potatoes Get Crispy?
To get crispy potatoes, steam them dry before and after smashing. Use waxy potatoes and don’t skimp on oil for a golden, crispy texture.
Can I Use Store-Bought Pesto?
Homemade pesto is best, but store-bought pesto can be a good substitute. Choose a high-quality pesto with simple, natural ingredients for the best flavour.
Is Pesto Vegetarian?
Pesto can be vegetarian if you use a vegetarian-friendly cheese. Look for a Parmesan substitute made without animal rennet to keep it fully vegetarian.
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If you liked this recipe then don’t forget to pin it for later or share it with your friends! You might also like these delicious potato recipes:
Crispy Smashed Potatoes with Pesto and Whipped Ricotta
Ingredients
Method
- Preheat the oven to 200°C/180°C fan (390°F/360°F).
- Bring a large pot of salted water to a boil. Add the potatoes and cook for about 20 minutes until soft.
- Drain the potatoes and let them sit for 5 minutes to remove excess moisture.
- Spread the potatoes onto two lined baking trays. Use the base of a large glass to press them down—the thinner they are, the crispier they’ll get. Let them steam dry for 5 more minutes.
- Drizzle with olive oil and season well with salt and pepper.
- Place in the oven and bake for 30-40 minutes, or until golden and crispy.
- While the potatoes are baking, make the whipped ricotta. Add the ricotta, cream cheese, olive oil, and lemon juice to a food processor. Season with salt and pepper.
- Blend for 1-2 minutes, scraping down the sides halfway through to ensure it’s smooth and creamy. Set aside in the fridge until ready to serve.
- To make the pesto, add the basil, almonds, Parmesan, lemon juice, and garlic to a food processor. Pulse until fairly smooth.
- Stir in the olive oil and mix well. Adjust seasoning if needed. Your fresh pesto is ready to drizzle over the potatoes!
- Serve the potatoes by spreading the whipped ricotta on a large plate and topping with the warm crispy potatoes. Drizzle over the pesto and serve!
