Crispy Pesto Potatoes

Golden, Tender, Gloriously Unrushed

There is something quietly satisfying about a smashed potato — the way it yields so willingly under the back of a fork, then transforms in the oven into something altogether different: crisp at the edges, soft at the center, unhurried in its becoming. Pesto brings an herbal depth that feels generous without overwhelming, and a slow finish of Parmesan settles everything into place. This is the kind of dish that earns its place on the table not through spectacle, but through the simple honesty of texture and warmth.

Ingredients

• 1.5 pounds baby golden potatoes
• 3 tablespoons Alessi Extra Virgin Olive Oil
• 4 tablespoons Alessi Pesto
• Alessi Sea Salt and Black Peppercorns, to taste
• 3 ounces Parmesan cheese, grated

Instructions

1. Preheat oven to 350 degrees Fahrenheit
2. Pre-boil potatoes until fork tender
3. Drain potatoes from water and place on baking sheet lined with parchment paper (this avoids anything sticking!)
4. Smash potatoes with back of a large fork
5. Drizzle with oil
6. Spoon on pesto (about a teaspoon per potato)
7. Top with salt & pepper to taste
8. Bake until golden brown (25-35 minutes)
9. Remove from oven, sprinkle with Parmesan cheese, let cool & serve!