Crispy smashed red potatoes are drizzled in a flavorful basil pesto and topped with lots of Parmesan cheese for an easy and addicting side dish!
In a food processor, pulse basil, pine nuts, and garlic while drizzling olive oil through top until pesto is smooth, scraping down sides as necessary. Season pesto with salt and pepper to taste. Set pesto aside in refrigerator.
Rub potatoes with olive oil and place on a greased baking sheet. Roast potatoes at 425F 40-45 minutes or until very tender.
Immediately smash potatoes flat with a potato masher. Drizzle with basil pesto and sprinkle with Parmesan cheese. Roast potatoes an additional 10-15 minutes until potatoes are crispy and cheese is bubbly and browned. Season potatoes with salt and pepper to taste and serve warm. Enjoy!