If you’re looking for the perfect gluten-free side dish for the BBQ, try these smashed potatoes with pesto. They’re a wonderful accompaniment to a summer salad or barbecue and pair well with almost anything.
Have you tried smashed potatoes before? If not, you’re in for a treat.
I first made smashed potatoes with pesto a couple of years ago and have been hooked since. They’re especially good in spring and summer when new potatoes or Jersey Royals are in season.
Compared to a traditional potato salad, smashed potatoes offer a more interesting texture: soft, buttery interiors with a crisp, roast-like exterior.
While I love them topped with pesto, these potatoes are versatile. Season them before roasting and serve with a yogurt dip, garlic butter, or any sauce you prefer. They work hot or cold and are quick to prepare when the weather is warm.
Making the perfect smashed potatoes
Making these smashed potatoes is simple. Start by par-boiling the potatoes until they are just tender — be careful not to overcook them, or they’ll fall apart when smashed.
Drain and arrange the potatoes on a baking tray. Gently press each potato flat using the bottom of a mug or a potato masher so they remain in one piece but are spread out slightly. Season them, drizzle with olive oil, and bake until the edges crisp and turn golden.
The result is a crunchy outside and a fluffy middle. Serve them warm with pesto spooned over the top or on the side for dipping. If you prefer, use store-bought pesto for convenience or make your own for a fresher taste.
A great gluten-free BBQ side
Heading to a BBQ or bringing a dish to a party? These smashed potatoes are a crowd-pleaser. They’re naturally gluten free and, if you choose a dairy-free pesto, they can be vegan too — a flexible option that most guests can enjoy.
Smashed potatoes with pesto
These gluten-free smashed potatoes are drizzled with pesto and are very easy to make — perfect for a BBQ or a light summer meal.
Ingredients
- 500 g Jersey Royal potatoes
- 1 tbsp virgin olive oil
- 1 tsp garlic powder
- 1 tbsp parmesan cheese (omit for vegan)
- Salt and pepper
For the pesto dressing
- 4 tbsp pesto
- 2 tbsp virgin olive oil
Instructions
- Preheat the oven to 200°C and line a baking tray with baking paper. Fill a large saucepan with salted water and add the potatoes. Bring to the boil and cook for about 15 minutes until tender.
- Drain the potatoes and place them on the lined baking tray. Using the bottom of a mug, gently press each potato to flatten it while keeping it mostly in one piece. Sprinkle with salt, pepper, garlic powder and parmesan, then drizzle with olive oil.
- Bake for 15–20 minutes until golden and crispy. While they bake, mix the pesto with the olive oil. Remove potatoes from the oven and serve hot with pesto drizzled on top or on the side for dipping.
Need more gluten-free baking inspiration?
If you want other gluten-free recipes for summer, try some different BBQ-friendly dishes. Here are a few ideas to get you started.
- Gluten free pork koftas with garlic yoghurt dip
- Air Fryer Pesto Chicken and Potatoes
- Gluten Free Quiche Lorraine
- Gluten free scotch eggs
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