Smashed Sun Dried Tomato Pesto Potatoes with Caesar Drizzle

Smashed sun dried tomato pesto potatoes are incredibly flavourful and made much better with a vegan, nut-free, and velvety caesar drizzle on top,

An overhead shot of ingredients for smashed potatoes with sunflower seed-based Caesar drizzle. All ingredients are on a light blue-grey background.An overhead shot of vegan pesto ingredients in a food processor.

Simply a fast one for ya today! I believed we ‘d leap in a time maker and return to the nineties with this sun dried tomato pesto pleasure:-RRB-. There’s a factor this pesto was so popular however– it’s in fact excellent! You get that tangy-savoury-sweet-salty flavour that’s fantastic for pizza, pasta, and– you wager– potatoes!

We do a common smashed potato setup for those little somewhat crispy edges. The potatoes are boiled till tender, flattened on a flat pan, and completely lacquered in our sun-dried tomato pesto. Then we take the flavour into the stratosphere and drizzle all of those golden nuggets in a sunflower seed-based, absolutely vegan caesar dressing. It’s an overall win!

More Potato Love:

  • Harissa Chickpea Bowl with Potatoes, Greens & Lemony Tahini
  • Smoky and Spicy White Bean Stew with Potatoes & Kale
  • Salt-Baked Potatoes with Cheesy Roasted Red Pepper Sauce & Broccoli
  • Mushroom Gravy Pie with Garlicky Kale Mashed Potatoes

As you can inform, I do not avoid the carbohydrate convenience of potatoes. Among my all-time preferred foods! I hope that everybody is having a terrific week and an even much better begin to summertime. Go consume some potatoes!:D

A hand is spooning pesto on top of cooked and smashed down mini potatoes.Overhead shot of smashed sun dried tomato pesto potatoes with a creamy vegan Caesar drizzle over the top. The potatoes are also garnished with fresh basil leaves.

Smashed Sun Dried Tomato Pesto Potatoes with Caesar Drizzle

Smashed sun dried tomato pesto potatoes are incredibly flavourful and made much better with a vegan, nut-free, and incredibly velvety caesar drizzle on top,

PREPARATION TIME 30 minutes COOK TIME 35 minutes OVERALL TIME 1 hr 5 minutes

Course Sauce, Side Meal Diet Plan Gluten Free, Vegan, Vegetarian

Servings: 6

Author: Laura Wright


  • Food Mill
  • Mixer


Sun Dried Tomato Pesto

  • 1 8.5-ounce/ 251mL container sun-dried tomatoes in olive oil
  • 3 tablespoons dietary yeast
  • 1 cup fresh basil leaves, gently jam-packed (plus additional for serving)
  • 2 cloves garlic, peeled
  • sea salt and ground black pepper, to taste

Sunflower Seed Caesar Drizzle (makes additional)

  • 1/2 cup raw sunflower seeds, soaked for a minimum of 2 hours and drained pipes
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 teaspoons dietary yeast
  • 1 teaspoon dijon mustard
  • 1/4 teaspoon gluten-free tamari soy sauce
  • 3 cloves garlic, peeled
  • sea salt and ground black pepper, to taste
  • 1/4 cup water, plus additional


  • 1 1/2 pounds mini potatoes ( I like Yukon gold)


  • Preheat the oven to 400 ° F. Line a baking sheet with parchment and reserved.
  • Make the sun-dried tomato pesto. In a food mill or upright mixer, integrate the sun-dried tomatoes and all of the oil from the container, dietary yeast, basil, garlic, salt, and pepper. Run the motor till you have a great paste. Scrape the pesto into a bowl and reserved.
  • Make the sunflower caesar drizzle. In an upright mixer, integrate the sunflower seeds, olive oil, lemon juice, dietary yeast, dijon mustard, tamari, garlic, salt, pepper, and the water. Run the mixer’s motor on high till you have a smooth and fluid dressing, including more water by the tablespoon, if needed. Examine the caesar drizzle for flavoring, change if needed, and reserved.
  • Make the potatoes. Location the potatoes in a medium pan and cover with cold water. Location the pan over medium-high heat. Bring the potatoes to a boil and after that simmer till tender, about 15 minutes. Drain pipes the potatoes and organize them on the baking sheet.
  • Utilizing the bottom of a glass or determining cup, carefully use pressure onto each of the potatoes to flatten them somewhat. Then, spoon about 1 teaspoon of the sun-dried tomato pesto on top of each potato and proclaim to cover each potato’s surface area. Carefully turn the potatoes over and spread out the staying pesto on the other side. Move the baking sheet into the oven.
  • Bake the potatoes till the edges have actually browned, about 20 minutes, carefully turning the potatoes over at the middle. Serve potatoes warm with the caesar drizzle and sliced basil.


  • I believe there suffices oil in the pesto itself to adequately coat the potatoes prior to roasting, however if you’re feeling kinda undecided about it, you can rapidly spray your smashed potatoes on the baking sheet with avocado oil spray prior to using the pesto.

Program Conceal 19 remarks

  • Lisa

    What a wonderful concept, will require to attempt them as soon as the heat outside permits me to utilize my oven once again;-RRB-

    Lisa– Reply

  • mary

    What a fantastic concept to make sun dried pesto! the caesar drizzle is extremely delightfully additional! Charming dish:-RRB- Reply

  • Natalie Galbraith

    This looks fantastic! If we can’t do dietary yeast exists anything you can think about to replace it? Thanks! Reply

    • Laura

      I would include a tablespoon of whatever sort of miso you like to the pesto (I like chickpea miso) in addition to a pinch of onion powder and some additional salt. You’re simply attempting to get that well-rounded, incredibly mouth-watering flavour. For the dressing, I would do the exact same thing, however simply minimize the total up to a teaspoon.
      – L Reply

  • Ali

    These look fantastic! BTW, if you have a dehydrator, tomatoes are simple to dry and absolutely worth it. Umami bomb main! Reply

    • Sydney

      I have a bag of julienned sundried tomatoes, not the rattled oil-packed kind. Can I switch these out? If so, about just how much oil would you include? Reply

      • Laura

        I believe you might switch in the dry ones! I ‘d include a 1/4 cup of olive oil. Something to keep in mind though: the pesto most likely will not have that crimson colour and will most likely divert more towards brown.
        – L

  • Olivia

    These look definitely tasty, and I can’t wait to attempt them !! What could I contribute to make a total meal? Reply

  • Marissa

    Do you believe I could boil and smash the potatoes ahead of time, cool, then bake them the day of? Would you include any oven time? Reply

    • Laura

      I believe you could. If you simply put the potatoes on the counter for about an hour prior to you bake them, you will not require to include oven time.
      – L Reply

  • Syndi

    This sounds tasty! I’m presuming you do not peel the potatoes-right? Reply

    • Laura

      Nope! No requirement to. They assist form a little quality on the outside:-RRB-
      – L Reply

  • Erika Hill

    Made these tonight and they were great. The mix of tastes and textures was addictive. I might need to put that caesar drizzle on whatever I consume. Consisting of, potentially, desserts. Reply

  • Lindsey

    I made the pesto and Caesar dressing and after that got too restless to await the potatoes. So I tossed some sweet potato french fries in for a fast bake and put the pesto and dressing on top. So. Great. I in fact needed to draw back to not consume the tomato pesto right out of the bowl. Reply

  • Hannah

    Yes, oh my gosh! These were tasty! Certainly my go to for any celebration or anytime I desire a fancier roasted potato. IN LOVE! Reply

  • Jas V

    this were sooooo excellent! i sprinkled the onion dip as the dressing for them rather with a salad. boom! Reply

  • Meg

    I liked this pesto a lot! The potatoes didn’t smash so perfectly, nevertheless. They more fallen apart into pieces … I’m questioning if you have a concept of why that may be. Should I have boiled them longer? Reply

    • Laura

      Hey Meg,
      They might require to boil a bit longer. In some cases waxy, brand-new potatoes tend to “smash” actually unevenly. It’s truthfully actually tough to overcook a potato, so an additional 5 minutes of boiling time may do it next time.
      – L Reply

  • Erin

    5 stars
    This was AMAZING!!!!!! Reply

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