11.5 pound bagLittle Potato Company potatoesBlushing Belle, preferred
⅓cupbasil pestooptional but recommended
2tablespoonolive oilmore if needed
salt & pepperto taste
Parmesan cheesefor topping, optional
Bring a pot of salted water to boiling and cook potatoes for about 20 minutes or until you can pierce them with a fork. Drain them and allow to sit in the colander for about 5 minutes to steam.
Transfer boiled potatoes to a baking sheet and preheat the oven to 390F. If using, spread basil pesto on warm potatoes along with olive oil. Using a potato masher or fork, smash potatoes until about ¼ thick.
Season with salt & pepper, add tomatoes and bake at 390F for 45 minutes or until crispy. Top with parmesan cheese and extra basil if desired.
To reheat: You can make this recipe ahead of time and re-heat them on a sheet pan or baking dish at 390F for 10 minutes. These smashed red potatoes are so crispy, even reheated!
To store: Store in an airtight container for up to 4 days in the refrigerator.
Grate garlic over the potatoes prior to roasting for a bold garlic flavor.
Try these in the air fryer! Follow the same directions as the oven preparation instead, use the air fryer for final roasting and flip halfway.