Ingredients

The following ingredients have 4 Servings
  • 24 oz baby potatoes
  • 3 tbsp butter (melted)
  • 4 cloves garlic (crushed)
  • 1 tbsp parsley
  • ½ tsp sea salt
  • ¼ cup basil pesto
  • 1 cup arugula
  • 3 green onions (thinly sliced)
  • ¼ cup fresh grated parmesan cheese

Instruction

  • Preheat the oven to 450°F.
  • Add the potatoes to a large pot of boiling water, cook until tender, 15-20 minutes.
  • Drain the potatoes then place on a baking sheet and smash each potato with a fork. (You’ll probably need 2 baking sheets for this, or one really really large baking sheet.)
  • In a small bowl, combine the butter, garlic, parsley and sea salt.
  • Brush over each potato.
  • Place into the oven and bake for 18-20 minutes.
  • Remove the potatoes from the oven and place in a large bowl, allow to cool for 5-10 minutes, then toss with the pesto, and gently mix in the arugula and green onions.
  • Serve topped with fresh grated parmesan cheese.