Smashed potatoes with tomato pesto

Smashed potatoes with tomato pesto

Total: 1 hr 45 min. | Active: 45 min.
vegetarian, gluten-free
Nutritional value / person: 519 kcal
, Fat: 30 g
, Carbohydrate: 48 g
, Protein: 11 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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1 ¼ kg baby potatoes
salted water, boiling
½ dl olive oil
2 garlic cloves, squeezed
2 tbsp thyme, leaves torn off
½ tsp sea salt


150 g dried tomatoes in oil, drained
25 g shelled almonds, roasted
½ organic lemon, grated zest and the juice
½ bunch basil, roughly chopped
1 garlic clove
½ dl olive oil
¼ dl water
1 tbsp tomato puree
1 pinch salt
a little pepper


150 g plain yoghurt
2 tbsp thyme, finely chopped
¼ tsp salt
½ tsp pepper
½ bunch basil, torn into pieces
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How it's done

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Cook the potatoes for approx. 30 mins. in boiling salted water until soft. Drain the potatoes and allow the water to evaporate for approx. 5 mins. Transfer to a baking tray lined with baking paper, crush with the back of a spoon. Brush the potatoes with oil, scatter the garlic and thyme on top, season with salt.

To roast

Approx. 1 hr. in the centre of an oven preheated to 200°C, serve on a platter.


Puree the tomatoes with all the other ingredients up to and including the tomato puree, season. Spread the pesto on top of the potatoes.


Combine the yoghurt, thyme, salt and pepper. Spread on top of the potatoes, garnish with basil.

Good to know
Serve with: Salad.

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