Crushed Potatoes with Spinach & Basil Pesto & Cashew Parmesan

The crispiest crushed potatoes topped with incredible spinach and basil pesto and cashew parmesan for extra crunch. Totally addictive!

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Guess what–I’ve fallen back in love with the potato. For years vilified for being to carb heavy and just a bit old-fashioned. But I think the tide is turning, and it’s time to reassess the potato!

And think of their benefits: delicious, versatile, economical and healthy. What’s not to love?

Now bring in crushed potatoes, flattened so the skin bursts, creating extra ridges to become crispy crunchy in the oven.

And if that isn’t enough, I topped them with Cashew Parmesan, Basil pesto and Dukkah. Some seriously delicious potato love.

I would eat these with any of my yummy one-pot meals, i.e. Red Pepper Stew, Moussaka, Coconut Dal or just on their own with a big salad.

crushed-potatoes-spinach-basil-pesto-cashew-parmesan-vegan 1a

Crushed Potatoes with Spinach & Basil Pesto & Cashew Parmesan

The crispiest crushed potatoes topped with incredible spinach and basil pesto and cashew parmesan for extra crunch. Totally addictive!
Prep time: 10 minutes
Cook time: 45 minutes
2 servings
No ratings yet


For the crushed potatoes

  • 500 g new potatoes or potatoes of choice
  • Water to cover
  • 1 tbsp olive oil x 2
  • 1/2 tsp sea salt x 2
  • Big twist black pepper
  • 1/2 tsp chilli flakes x 2
  • 1/2 tsp garlic powder x 2

For the spinach & basil pesto

  • 2 handfuls spinach
  • 2 handfuls basil
  • 1/4 cup toasted pine nuts
  • 1/4 cup brazil nuts
  • Juice & zest of 1/2 lemon
  • 1 tsp sea salt
  • 1 clove garlic
  • 3 tbsp nutritional yeast
  • 1/2 cup water

For the Cashew Parmesan

  • 250 g cashews
  • 4 tbsp nutritional yeast
  • 1 tsp garlic powder
  • 1/2 tsp salt

For the Sunflower seed Dukka

  • 100 g sunflower seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander seeds
  • 3 tbsp sesame seeds
  • 1 or 2 sprigs of fresh thyme
  • 1 tsp sea salt
  • 1/2 tsp chilli flakes


To make the crushed potatoes

  • Boil the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain.
  • Pre hear your oven to Gas Mark 4/180C
  • Add the drained potatoes to a large baking tray and crush them a little with a fork.
  • Drizzle the oil over the top then sprinkle with sea salt, pepper, chilli and garlic powder.
  • Bake on Gas Mark 4 for 15 minutes.
  • Remove from the oven and flip, drizzle with oil and more spices. Bake for a further 15-20 minutes until crispy on both sides.

To make the pesto

  • Add all the ingredients to your food processor or high-speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.

To make the cashew parmesan

  • Add all the ingredients to a food processor and blitz, not too much as you want some texture.

To make the dukka

  • Put the seeds, cumin seeds, coriander seeds and sesame seeds on to a baking tray lined with parchment paper.
  • Dry toast for 12 minutes on gas Mark 4/180C. Allow to cool.
  • Add thyme leaves, chilli & salt to a mini chopper and pulse in 1 second bursts.
  • To serve top with generous amounts of with Cashew cheese, dollop some pesto on and sprinkle Dukkah for crunch.
  • Absolutely delicious!
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