Pesto Smashed Fingerling Potatoes with Roasted Tomatoes

Pesto Smashed Fingerling Potatoes with Roasted Tomatoes by

Smokin' Joe Lasher


Serves 6-8


  • 8 oz. of your favorite basil pesto
  • 1½ lb. fingerling potatoes, washed
  • 1 lb. grape tomatoes, cut in halves
  • 3 tbsp. olive oil
  • ¼ cup arugula
  • ¼ cup chopped walnuts
  • salt and pepper, to taste


  1. Pre-heat oven to 450°F.
  2. Bring a large pot of water to a boil. Add two tablespoons of Kosher salt and add potatoes. Lower heat to medium-high and let cook for about 10 minutes, until fork tender.
  3. Grease a large baking sheet with olive oil. Drain potatoes and place in rows on the baking sheet. Use a flat bottom cup or back of a spoon to "smash" potatoes.
  4. Add cut tomatoes to the baking sheet, spreading evenly in a single layer. Drizzle everything with olive oil.
  5. Bake for 20 minutes until the edges are crispy. Season with salt and pepper. Transfer to a serving dish and top with pesto, olive oil, fresh arugula, and chopped walnuts. Served warm or cold.