Crispy Smashed Potatoes with Pepita Pesto (steam oven).

Recipe adapted from Roth Living “Sweet Potatoes with Pepita Pesto” by Allysa Adamson.

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Serves: 6
Time: 25 minutes

Ingredients:

3 lbs new potatoes

1/3 cup olive oil, plus more as needed

Kosher salt

Fresh ground pepper

For Pesto:

2 cups packed cilantro

1 lemon, zest and juice

1 lime, zest and juice

1/4 cup toasted pepitas

2 cloves garlic

1/3 cup olive oil

1/4 cup cotija cheese

Kosher salt

Lime wedges for serving

Instructions:

1.   Place the potatoes on the perforated pan and place in an un-preheated steam oven on rack 2. Select Steam Mode and set at 210°. Cook for 15-18 minutes until just tender.

2. While the potatoes are cooking, combine the cilantro, lemon zest and juice, lime zest and juice, toasted pepitas, salt, and garlic in a food processor. Process until well combined. Add in the olive oil and cotija, pulse again until well incorporated. Taste and adjust seasoning if needed.

3. Preheat M Series or E Series oven to 475° Convection Roast Mode. Transfer the potatoes to a cool sheet pan drizzled with olive oil. Using the palm of your hand or the bottom of a measuring cup, gently smash each potato. Once the potatoes are smashed drizzle with olive oil once more and season with salt and pepper, place the tray into the oven for 15-18 minutes until browned and crispy.

4. Spread pesto onto a large plate and top with smashed potatoes. Serve with lime wedges alongside.