Smashed Potatoes & Pesto
2 lbs. small red or yellow potatoes
¼ Cup ENZO Organic Medium Extra Virgin Olive Oil
Salt and pepper, to taste
1 Jar ENZO’S TABLE Basil Pesto
To prepare the potatoes, gently scrub them under running water and place into a large pot. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water.
Bring the water to a boil over medium-high heat and cook until the potatoes are easily pierced with a fork. While the potatoes cook, preheat the oven to 425°F and drizzle 1 tablespoon of olive oil over a large, rimmed baking sheet.
When the potatoes are done, drain and let cool for about 5 minutes, until they can be handled safely. Evenly distribute the potatoes over the greased baking sheet, and use a wooden spoon to gently smash each potato.
Drizzle the remaining olive oil over the smashed potatoes. Season with salt and pepper to taste. Bake until the potatoes are nice and golden on the edges, about 25 to 30 minutes and serve with Basil Pesto.