Mozzarella Pesto Smashed Potatoes
An easy, cozy, feel-good dish!
Ingredients
1.5–2 lbs baby potatoes (gold or small russets)
1–2 tbsp olive oil
1 tsp garlic powder
1 tsp onion powder
Salt & black pepper
1 cup Galbani mozzarella (shredded or thin-sliced)
2–3 tbsp pesto (store-bought is perfect)
Red pepper flakes (optional)
Fresh basil for garnish (optional)
Directions
1. Boil the Potatoes: Place potatoes in salted water and boil until fork-tender (about 15–20 minutes). Drain and let cool slightly.
2. Smash: Transfer to a parchment-lined sheet pan. Use the bottom of a glass to gently smash each potato flat.
3. Season + Crisp: Drizzle with olive oil. Season with garlic powder, onion powder, salt, and pepper. Bake at 425°F for 20–25 minutes or air fry at 400°F for 12–15 minutes until golden and crisp.
4. Add the Mozzarella: Top each smashed potato with Galbani mozzarella. Return to oven/air fryer for 3–5 minutes until melty and bubbly.
5. Finish: Drizzle with pesto. Sprinkle red pepper flakes and fresh basil.(optional)
