Crispy Potatoes with Arugula Pesto

A simple and delicious potato recipe with a fresh, green pesto drizzle.
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Course: Side Dish
Cuisine: American
Servings: 4



For Pesto


  • Boil potatoes in salted water until tender. Remove potatoes from water and allow them to dry.
  • Preheat oven to 375℉ . Drizzle a baking sheet with half of the Heady Garlic EVOO and place potatoes on the tray. Using a potato masher (or the bottom of a glass!) flatten each potato individually. Drizzle with remaining EVOO and sprinkle with flake salt. Bake 15 minutes or until golden brown and crispy.
  • For the pesto - combine all ingredients in a blender or food processor (using only half of the Heady Garlic EVOO) and blend until smooth. Continue to add EVOO until your desired consistency. Taste and adjust seasonings, if necessary.
  • Serve potatoes with a drizzle of pesto.


Note: This recipe makes a larger portion of pesto than you need for this recipe. Use the leftover with eggs, roast chicken, on sandwiches, etc. It also freezes well.