Roasted Cheesy Crushed Potatoes

Roasted Cheesy Crushed Potatoes

a brilliant way to use leftover potatoes or to have a few snack ready for the family.
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Course Main Course
Cuisine Irish
Servings 4


  • 900 g baby potatoes
  • 50 g red pesto
  • 200 g mozzarella cheese grated or other
  • Salt and pepper
  • Salad leaves to serve


  • Preheat the oven to 200˚C.
  • In a large saucepan, place the baby potatoes, cover with water and season with salt. Bring to the boil and simmer over medium heat for 20-25 minutes until cooked through.
  • Remove from the water on a roasting tray.
  • Gently crush them, spoon over some red pesto and sprinkle over the cheese. Season with salt and pepper and add an extra drizzle of oil if necessary.
  • Place in the oven for 15-20 minutes until coloured and crispy.
  • Remove from the oven and serve immediately with some salad leaves.
Keyword baked, Kevin Dundon, potatoes, roasted

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