Crispy Smashed Potatoes with Basil Pesto & Asparagus

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SERVES:

4–6 PEOPLE

Prep Time:

15 MINUTES

Cook Time:

60-70 MINUTES

These smashed potatoes are all about the contrast: soft and fluffy inside, shatteringly crisp on the outside. But the real trick here is the pesto - it uses the woody asparagus ends you'd normally bin, blanched briefly and blitzed with basil, garlic and parmesan. The tender spears get a quick sauté and scattered on top. It's a smart way to get the most out of your bunch, and the whole thing comes together on one platter.

_INGREDIENTS:

‍‍6 medium red potatoes (or 10 small)
1 bunch asparagus
Olive oil
Salt and pepper

_{TO SERVE:}

Fresh basil leaves
Shaved parmesan

BASIL PESTO:

2 cups fresh basil leaves
⅓ cup olive oil
Juice of ½ lemon
1 clove garlic
¼ cup roasted pine nuts
½ cup grated parmesan
Salt and pepper

_{INSTRUCTIONS:}

Wash the potatoes (no need to peel). Snap or cut off the woody ends of the asparagus and set the tender spears aside.
Bring a large pot of salted water to the boil. Add the woody asparagus ends and blanch for 1 minute. Remove with a slotted spoon and set aside for the pesto.
Add the potatoes to the same pot and boil for 25–30 minutes, until just tender. If the skins split, that's fine. Drain and allow to steam dry for 5–10 minutes.
Preheat the oven to 200°C. Transfer the potatoes to a baking tray and gently squash them with a masher or the back of a glass. Season with salt and pepper and drizzle generously with olive oil. Roast for 30–35 minutes, until golden and crispy.
Add the basil, blanched asparagus ends, garlic, pine nuts and parmesan to a blender or food processor. Blitz until combined. Slowly pour in the olive oil, then add the lemon juice. Season with salt and pepper and blitz again until smooth.
Heat a frying pan with a little olive oil. Sauté the asparagus spears for 2–3 minutes until just tender and bright green.
Arrange the crispy potatoes on a serving platter. Spoon over the pesto, scatter with the sautéed asparagus, shaved parmesan and fresh basil leaves. Serve with extra pesto on the side.

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