Crispy Smashed Potatoes & Salsa Verde Peas

These roasted crispy smashed potatoes with salsa verde peas are incredibly delicious. Plus, they are visually appealing as well. You get the delightful creamy potato flesh with crispy, salty edges, paired with zesty, herby, and garlicky smashed peas. I enjoy serving these as a side dish with almost any protein, but they can also stand alone as a plant-based main dish with peas adding protein for a more satisfying meal.

These roasted potatoes and peas are perfect for a festive table, so make sure to save this recipe for Thanksgiving, Christmas, Easter, or a special Sunday Roast. This dish is gluten-free, grain-free, low-sugar, vegetarian, and vegan-friendly.

Crispy Smashed Potatoes & Salsa Verde Peas

I have a fondness for roasted potatoes in any form, but especially when they are precooked, smashed, and then roasted until extra crispy around the edges. Sprinkled generously with salt and a hint of pepper, they are undeniably delightful! While I typically make them with just olive oil and seasonings, I wanted to elevate them by topping them with salsa verde peas.

What Is Salsa Verde?

Salsa verde is essentially an Italian green salsa: a blend of finely chopped or minced herbs (such as basil, mint, and parsley), garlic, lemon juice, and olive oil. It may also include capers or anchovies. While it’s a fantastic condiment for grilled meat or fish, I discovered that it pairs well with roasted veggies too. I decided to add peas for extra protein and fiber, as well as a touch of sweetness.

I often prepare a larger batch of these smashed peas with salsa because I enjoy using the leftovers in salads, on scrambled eggs, or on sourdough or paleo toast.

Can I Make This Without Peas?

I understand that some individuals need to avoid legumes for various reasons. In that case, you can make these crispy smashed potatoes with just a drizzle of salsa verde on top. You can also add some finely chopped nuts or seeds for extra texture. If you’re following or considering a paleo diet and questioning the reintroduction of peas, check out my post on all things peas.

This recipe will guide you through making both the roasted smashed potatoes and the salsa verde peas.

How To Make Crispy Smashed Potatoes

You’ll find the complete list of ingredients, instructions, and nutritional breakdown in a printable recipe card below. Here are step-by-step photos and a video to assist you in making crispy smashed potatoes.

Step 1. I typically peel potatoes before cooking, but for this recipe, leaving the skin on will result in an extra crispy outcome. Trim any discolored parts and eyes of the potatoes and give them a thorough scrub. You can use any type of potatoes, preferably small to medium-sized. I opted for basic red skin potatoes, which are excellent for roasting and mashing.

Step 2. Place the potatoes in a pot, cover with cold water, stir in a teaspoon of salt, and bring to a boil. Reduce the heat to a gentle simmer and cook for about 20-30 minutes (depending on the potato size). Don’t worry if the skin cracks, as they will be smashed later on.

Step 3. Drain the potatoes and let them cool for 10-15 minutes. This step is crucial! The beneficial resistant starch will develop further while the potatoes cool. Meanwhile, preheat the oven to 180-190°C (370-375°F).

Step 4. Line a large, flat tray with parchment paper (or use two trays for a large batch). Place the whole potatoes with some space between them. Using a potato masher, a jar bottom, or a bottle, press down on each potato to create a pancake shape. The flatter they are smashed, the crispier they will become. Be mindful not to flatten them too much, maintaining a round shape.

Step 5. Drizzle generously with olive oil (for extra crispiness and moisture) and season with ample salt and a sprinkle of pepper.

Step 6. Bake on the middle shelf for 45-50 minutes. Check them after 30 minutes to rotate the tray or rearrange the potatoes for even browning.

Once done, top with the salsa verde peas and garnish with fresh herbs on the side (if desired for presentation).

How To Make Salsa Verde Peas

I have included all the ingredients below, but here are the basic steps. I’m using frozen baby peas for this dish. I usually prepare this part of the dish while the potatoes are roasting, but you can also make it in advance.

Step 1. Prepare the ingredients for the salsa verde and add the peas to a pot of boiling water for 2-3 minutes. The goal is to defrost and briefly cook them to retain their vibrant green color. Drain, cool in cold water, and strain through a sieve.

Step 2. Create the salsa verde. Utilize a mortar and pestle, food processor, or your exceptional knife skills to chop or mince garlic, herbs, and capers into a pesto-like consistency. Combine with lemon juice, olive oil, and a pinch of salt.

Step 3. Give the peas a gentle mash with a masher, breaking them up slightly without turning them into a paste.

Step 4. Mix the peas with the salsa verde and adjust the seasoning and lemon to taste. Add more salt or acidity based on your preference.

Make-ahead tip: You can precook the potatoes and prepare the salsa verde a day ahead, storing them in the fridge. Finish roasting the potatoes and making the peas when ready to serve.

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Full Recipe

Discover the complete list of ingredients, instructions, and nutritional breakdown below. If you have any questions or try this recipe, feel free to share your feedback in the comments, and don’t forget to rate this recipe for others to find easily.