These Smashed Manchego Potatoes with Roasted Poblano Jalapeño Pesto are comforting on their own however when you top them with the pesto, manchego and diced roasted poblano, you end up with a flavor explosion! The roasted poblano jalapeño pesto is one of the first recipes I created for the blog and it’s a fantastic addition to my Smashed Potato recipe. You can add arugula and tomatoes to balance out the richness.
The last couple weeks have been very special to me. I met four of my cousins from my grandmother’s side of the family for the first time. My cousin Patti invited us to her house for dinner to meet her family. She has three sons, Dimitrious, Joshua and Sam and they are all amazing! It’s so strange to have instant family living less than an hour away. We have so much in common unlike my grandpa’s side of the family where I was always the strange one from California. I’m pretty sure we relate to each other because we all grew up in California where the rest of my relatives grew up in Minnesota. They are all artistic, spiritual and health conscious in most of the same ways I am.
Last Saturday I met up with Dimitrious and Joshua at a local music festival that their friends put on. It was nice and mellow with great music and conversation. I am so looking forward to getting to know each and every one of them!
These potatoes pair nicely with a sparkling wine like a Cava or a dry white like a Savignon Blanc from the Marlborough regine of New Zzealand.
Smashed Manchego Potatoes with Roasted Poblano Jalapeño Pesto Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona
Ingredients
- 12 - 15 Small Yellow Potatoes
- Roasted Poblano Jalapeño Pesto - recipe below
- 2 Poblano Peppers - roasted - diced
- 1 Cup Manchego - finely shredded
- Himalayan Salt
- Arugula - to taste
- Cherry Tomatoes - quartered - to taste
Roasted Jalapeno Poblano Pesto
- 2 Poblano Pepper – roasted
- 2 Jalapeño Peppers – roasted
- 1/2 Cup Raw Walnuts - I soaked mine over night.
- 1/2 Cup Manchego Cheese
- 1/4 Cup Extra Virgin Olive Oil
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1 Clove Garlic
- 1/2 Teaspoon Sea Salt – or to taste
Instructions
Roasted Jalapeno Poblano Pesto
Peppers
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Roast peppers on the stove top on medium-high heat. A gas stove works the best but it will work fine on an electric stove.
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Char the peppers on all sides turning with a pair of tongs.
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When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
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Take a paper towel and rub off the char. It’s ok to leave a little of the char.
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Slice in half and remove the seeds and stems then dice them.
Pesto
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Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.
Smashed Potatoes
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Bring a pot of water to the boil.
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Add the potatoes and cook until soft. About 15 to 25 minutes, depending on the size. Cook until soft.
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Preheat oven to broil.
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Drain the potatoes and let them cool a bit.
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Arrange them on a parchment lined baking tray.
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Carefully smash the potatoes with a potato masher or the bottom of a glass. Make sure to keep them in one piece.
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Drizzle the olive oil or brush with a pastry brush evenly over each potato.
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Add a fare amount of salt and sprinkle with manchego.
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Broil on the middle rack for 15 to 20 minutes or until deep golden.
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Pull out of the oven and let cool to touch.
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Spread on a dollop of pesto, top with manchego and a pinch of the diced poblano peppers.
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Transfer to the oven for a few minutes or until the cheese is melted. Keep an eye on them.
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Serve with a side of arugula and cherry tomatoes.
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You can prepare them as I did here or you can serve the potatoes with the pesto on the side.
Recipe Notes
