Crushed Potatoes with Spinach & Basil Pesto & Cashew Parmesan (Vegan)

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 its time to reassess the potato!

And think of their benefits: delicious, versatile, economical and healthy. Whats 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.

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2 servings
  10 minutes preparation time
  45 minutes cook time


For the crushed potatoes; 

500g new potatos 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 Spinah & 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; 
250g cashews
4 tbsp nutritional yeast
1 tsp garlic powder
1/2 tsp salt

For the Sunflower seed Dukka; 
100g raw sunflower seeds
1 tbsp. cumin seeds
1 tbsp coriander seeds
3 tbsp sesame seeds
1 or 2 sprigs of fresh thyme
1 tsp pink himalayan salt
1/2 tsp chilli flakes



For the crushed potatoes;

  1. Boil the potatoes in a large pan of boiling salted water for 15 minutes or until tender. Drain.
  2. Pre hear your oven to Gas mark 4
  3. Add the drained potatoes to a large baking tray and crush them a little with a fork.
  4. Drizzle the oil over the top then sprinkle with sea salt, pepper, chilli and garlic powder
  5. Bake on Gas mark 4 for 15 minutes
  6. 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;

  1. 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;

  1. 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

  1. Dry toast for 12 minutes on gas mark 4/180C. Allow to cool.
  2. Add thyme leaves, chilli & salt to a mini chopper and pulse on 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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  1. Sabrina on July 8, 2019 at 9:48 pm

    Hi! What temperature is gas mark 4? Sorry if I’m missing something obvious!! Xo

    • Niki on July 28, 2019 at 11:28 am

      Hi Sabrina
      Its 180C
      Much love

  2. […] included but a sprinkle of my ‘cashew Parmesan‘ is […]

  3. | Test site Wholeheartedly Laura on April 11, 2018 at 9:21 am

    […] Vegan Caesar salad- Plant Powered Couple Carrot top salad – Akamatra Vegan and gluten-free frittata – Sunny Side Hanne Spinach and artichoke quiche – V Nutrition & Wellness The best vegan quiche ever – Happy Kitchen Rocks Meatless Shepherd’s pie – Eat the Vegan Rainbow Cauiflower and letil loaf – Strength & Sunshine Spinach and vegan ricotta ravioli – Romy London UK Oven roasted maple glazed carrots – In Fine Balance Crushed potatoes with spinach – Rebel Recipes […]

  4. Paul Otto on March 30, 2018 at 3:22 pm

    Why are there two measurements for sunflower seeds in the Dukka?

    • Niki on April 4, 2018 at 11:19 am

      Hi Paul
      I’ll check and let you know asap.

      • Niki on April 4, 2018 at 11:21 am

        Hi again.
        I have amended (removed the second amount).

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