Smashed Potato Salad with Seed Pesto & Charred Sweet Corn

Smashed Potato Salad with Seed Pesto |

Smashed potatoes. The concept it pretty straight forward: boil some small potatoes, smash them on a baking sheet and bake until crispy. Yet until recently I had never had these before. My mom and aunt introduced me to the concept; seemingly out of the blue, they both started serving them whenever I visited and I was sold.


When new potatoes appeared in my CSA share this week, I had no other choice but to smash them. Several weeks ago Vega generously sent me some of their roasted sacha inchi seeds – the richest plant-based source of omega-3s on earth – so I made a simple vegan seed pesto for the smashed potatoes and added some fresh oven charred corn. The result is a delicious, crunchy potato salad with all my favorite flavors of summer.


If you don’t have sachi inchi seeds, choose another seed or nut to use! I love using walnuts or pumpkin seeds and usually roast them first for depth of flavor.


Smashed Potato Salad with Seed Pesto | ourfourforks.comWHY IT’S HEALTHY// This smashed potato salad with vegan seed pesto and charred corn is both vegan and gluten free. Sachi inchi seeds are high in protein and omega-3s. They are also rich in iodine, vitamin A and vitamin E. Basil contains a host of nutrients including vitamin K and vitamin A as well as antibiotic properties. New potatoes are easily digestible and contain a host of vitamins and minerals. //


Smashed Potato Salad with Seed Pesto | ourfourforks.comSmashed Potato Salad with Seed Pesto | ourfourforks.comSmashed Potato Salad with Seed Pesto |


Smashed Potato Salad with Seed Pesto & Charred Sweet Corn
Prep time
Cook time
Total time
Smashed potato salad with seed pesto & charred corn is the epitome of summer: crunchy potatoes with vegan seed pesto & charred corn. Naturally gluten free.
Recipe type: Entree
Serves: 4
For the seed pesto:
  • 2 cups packed fresh basil
  • ¾ cups seeds (see notes)
  • 1-2 garlic cloves
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons nutritional yeast
  • ½ cup extra virgin olive oil
  • salt and pepper to taste
For the salad:
  • 1½ lbs of new potatoes (or other small round potatoes)
  • 3 ears of fresh corn
  • 1 white or yellow onion, thinly sliced
  • 1 tomato, chopped
  • olive oil
  • salt and pepper to taste
For the seed pesto:
  1. Put the garlic cloves in a food processor and process until finely chopped.
  2. Add the basil, seeds, lemon juice, nutritional yeast, salt and pepper and process until mixture is coarsely ground.
  3. With the food processor going, slowly add the oil until fully combined. Set aside.
For the smashed potatoes:
  1. Bring a large pot of salted water to boil. Add the potatoes and boil until just soft when pricked with a fork, about 15 minutes. Drain and set aside.
  2. Preheat the oven to 400 degrees Fahrenheit.
  3. Liberally oil a baking sheet with olive oil. Arrange the boiled potatoes on the baking sheet and gently smash with fork. Top with more olive oil and a generous amount of salt and pepper to taste.
  4. Bake for 30 minutes, flipping after 15 minutes, until golden brown and crunchy.
For the corn:
  1. Preheat the oven on the broil setting. Cut the corn kernels from the cob add to a large bowl with sliced onions. Drizzle with a bit of olive oil and sprinkle with salt and pepper.
  2. Evenly spread out the corn and onion mixture on a baking sheet and broil 5-10 minutes, watching carefully until the corn is just charred. Set aside.
  1. Add the smashed potatoes to a large mixing bowl and add pesto by the tablespoon until the potatoes are just covered (I used about ¼ cup of pesto). Mix gently so the potatoes don't completely fall apart.
  2. Spread the potatoes onto a serving platter, top with charred corn and onions, sprinkle with chopped tomato and garnish with sliced basil, if desired.
I used sacha inchi seeds, but other roasted seeds or nuts would work well here. Pumpkin seeds and walnuts are my two favorite substitutions.

Pesto recipe adapted from Food52.



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