Smashed Potatoes with Avocado Pesto

• 份量: 4 servings
• 总时间: 35 minutes

配料

1 ½ pound Potato

1 tablespoon Olive Oil

1/4 teaspoon Salt

1/4 teaspoon Ground Black Pepper

1 Avocado

1 cup Fresh Basil

1/4 cup Shredded Parmesan Cheese

3 clove Garlic

1 Lemon

2 tablespoon Extra-Virgin Olive Oil

1 pinch Salt

1 pinch Ground Black Pepper

步骤

Bring a large pot of water to a boil and add the Potato (1.5 lb). Boil for 10 minutes or until potatoes are fork-tender.

Preheat oven to 450 degrees F (230 degrees C).

Strain potatoes then set on a large parchment paper-lined baking sheet. Use a spatula or the bottom of a glass to firmly smash each potato so it is flattened (it's okay if this is messy!). If your potatoes fall apart when you smash them, try smashing faster and with more force, using the bottom of a glass (or boil for a few minutes longer if too firm still).

Drizzle potatoes with Olive Oil (1 Tbsp), brushing it in so that each potato is evenly covered. Sprinkle with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) then bake for 20 minutes, or until the outsides are golden brown and crispy.

While potatoes bake, make the Avocado Pesto. To a blender or food processor add Avocado (1), Fresh Basil (1 cup), Shredded Parmesan Cheese (1/4 cup), Garlic (3 cloves), and juice from Lemon (1). Blitz until smooth, then with the blender/processor running, pour in the Extra-Virgin Olive Oil (2 Tbsp). Add a touch of water if needed to reach a thick pourable sauce consistency, then season with Salt (1 pinch) and Ground Black Pepper (1 pinch) to suit your taste.

Serve and enjoy!

营养

• 卡路里: 88
• 总脂肪: 4.7 g
• 饱和脂肪: 0.9 g
• 不饱和脂肪: 3.6 g
• 反式脂肪: 0 g
• 胆固醇: 1.1 mg
• 钠: 97.9 mg
• 总碳水化合物: 10.4 g
• 膳食纤维: 1.9 g
• 总糖: 0.2 g
• 蛋白质: 1.9 g