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Smashed Manchego Potatoes with Roasted Poblano Jalapeño Pesto Cheesy Charred Broccoli Basil Wild Rice Casserole - CaliZona

4 - 6 servings

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

  1. 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.
  2. Char the peppers on all sides turning with a pair of tongs.
  3. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
  4. Take a paper towel and rub off the char.  It’s ok to leave a little of the char.
  5. Slice in half and remove the seeds and stems then dice them.

Pesto

  1. Finely shred the cheese and measure all ingredients then put everything in a food processor or blender and puree.

Smashed Potatoes

  1. Bring a pot of water to the boil.
  2. Add the potatoes and cook until soft.  About 15 to 25 minutes, depending on the size. Cook until soft.
  3. Preheat oven to broil.
  4. Drain the potatoes and let them cool a bit.
  5. Arrange them on a parchment lined baking tray.
  6. Carefully smash the potatoes with a potato masher or the bottom of a glass. Make sure to keep them in one piece.
  7. Drizzle the olive oil or brush with a pastry brush evenly over each potato.
  8. Add a fare amount of salt and sprinkle with manchego.
  9. Broil on the middle rack for 15 to 20 minutes or until deep golden.
  10. Pull out of the oven and let cool to touch.
  11. Spread on a dollop of pesto, top with manchego and a pinch of the diced poblano peppers.
  12. Transfer to the oven for a few minutes or until the cheese is melted. Keep an eye on them.
  13. Serve with a side of arugula and cherry tomatoes.

  14. You can prepare them as I did here or you can serve the potatoes with the pesto on the side.

Recipe Notes

 
Instruction summary
 
I like to start with boiling the potatoes and then roasting the peppers while the potatoes are cooking.
I then strain the potatoes to cool a bit and start the pesto by adding everything to a food processor except the peppers.
Next, I smash the potatoes, drizzle with olive oil and sprinkle on a fair amount of salt and broil.
While the potatoes are under the broiler, I remove the skin, stems and seeds from the peppers and add to the food processor and puree.
 
When the potatoes are golden brown, I remove them and let them cool slightly.
Now is when I usually dice the remaining peppers.
Top the potatoes with the pesto, add a little cheese and a pinch of diced peppers.
I'll transfer them to the oven for a few minutes or until the cheese is melted.