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.
WHY 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. //
- 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
- 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
- Put the garlic cloves in a food processor and process until finely chopped.
- Add the basil, seeds, lemon juice, nutritional yeast, salt and pepper and process until mixture is coarsely ground.
- With the food processor going, slowly add the oil until fully combined. Set aside.
- 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.
- Preheat the oven to 400 degrees Fahrenheit.
- 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.
- Bake for 30 minutes, flipping after 15 minutes, until golden brown and crunchy.
- 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.
- 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.
- 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.
- Spread the potatoes onto a serving platter, top with charred corn and onions, sprinkle with chopped tomato and garnish with sliced basil, if desired.