Roasted Smash Potatoes with Homemade Pesto Chicken

This recipe was one of the glorious and fortuitous moments where two ideas for dinner merged and turned out to be an impeccable pairing!

I have been making homemade pesto this summer (inspired by my friend Kristin’s recipe) and so we usually have that on hand in our fridge. We picked up chicken breast at Marina Meat Market and I had been wanting to make roasted smash potatoes, so we decided to whip everything up together. This meal is insanely good and something Matt and I decided we want to make all the time! And it’s so easy! I really hope you enjoy it, too.

Almond Pesto


1 big handful of basil (about 2 cups)
3/4 cup almonds
1/2 cup Parmesan
2 garlic cloves
1 cup olive oil (sometimes will add more once I start mixing)
big pinch of salt and a few shakes of pepper


Put all ingredients into a high-speed mixer (we use our Cuisinart) and viola! Set aside.

Roasted Smash Potatoes (star of the show)


1lb baby potatoes
1/4 cup olive oil
2 garlic cloves (finely chopped)
1 tbsp sea salt
3-4 thyme stems


Preheat oven to 375º. Add water and a generous amount of salt to a pot and bring to a boil. Add in potatoes and cook for 15 minutes. Drain the potatoes and dry them off. Mix together the olive oil, sea salt, and finely chopped garlic and place potatoes in the bowl until they are evenly coated. Set potatoes on a baking sheet an inch or two apart from one another. Cook for 35-40 minutes and be sure to check every 15 or so and rotate them. Take them out and lightly smash each potato by pressing down with a fork. Drizzle the rest of the olive oil from the mixing bowl, add thyme stems throughout the pan, and place them back in the oven for 10 minutes to absorb more delicious flavor. Take out and serve!

Matt’s Fancy Chicken


chicken breast
sea salt


(words by Matt): Absolutely must brine the chicken first by placing the chicken breast in lukewarm water with salt and let sit for 15 minutes. Remove from water and pat down with a paper towel. Use a bit of olive oil to coat your baking dish (we use this, and recommend a baking dish). Lay the chicken in the pan and rub both sides so that the chicken has a light coat of olive oil. Rub the chicken in salt, pepper, and a thin coat of paprika so the full top of the chicken is evenly covered. Garlic salt or garlic powder can be added if you’re feeling it. I add a few small slices of butter on the top that cook into the chicken. Cook on 450 for 15-18 min, depending on thickness of your breast (that’s what she said).

These photo are making me SO hungry. x

Let me know what you think if you try it out! Enjoy xx

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  1. Made the potatoes tonight and they were delicious!! Soo creamy and soft texured. Love all the recipies you share, thank you so much for sharing!!

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