It’s everyone’s favorite time of the year, pumpkin season! Now, I’m sure you’re asking yourself, why is she sharing a recipe for potatoes? Well, because it’s all about the pumpkin seeds. At this point in October I am sure you have amassed quite a few. What should you do with them all? Make this pumpkin seed pesto!
I pretty much will make pesto out of anything, sunflower seeds, walnuts, pistachios, kale, ramps, arugula. You name it, ill make a pesto. Pumpkin seeds, or pepitas, only seem like a natural next step! With today’s recipe I really like the contrast of the purple potato with the bright green pesto. In these modern times, I might dare say, no filter needed?
Crispy Smashed Potatoes with Pumpkin Seed Pesto
a beautiful combination of purple potatoes and bright green pesto
- 8 purple fingerling potatoes
- 1 cup arugula
- 1/4 cup pepitas
- 1 clove garlic minced
- 3 tbsp Parmesan
- 1 tbsp olive oil
Preheat the oven to 400 degrees Fahrenheit.
Wash the potatoes and pierce with a fork.
Place the potatoes on a baking sheet for 25 minutes. After about 25 minutes smash the potatoes and cook for another 10 minutes.
Make the pesto. Add the arugula, pepitas, garlic, Parmesan and olive oil into a food processor. Pulse until well combined.
Spread the pesto over the smashed potatoes. Sprinkle additional Parmesan if you wish.
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