1 1/2poundssmall potatoesany variety works but I like small red potatoes
1tablespoonolive oil
3tablespoonsmelted butter
1teaspoonminced garlic
salt and pepper to taste
1/2cuppesto
1cupshredded cheesemozzarella, cheddar or parmesan
Instructions
In a large pot, cover potatoes with water and bring to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
On a large rimmed baking sheet, toss potatoes with the olive oil. Using the flat bottom of a mason jar or potato masher carefully press down on potatoes to smash flat.
Combine the melted butter and garlic, brush liberally on each smashed potato and season with salt and pepper.
Bake until the potatoes begin to brown and crisp, about 20 minutes.
Remove the potatoes from the oven and top with pesto and shredded cheese. Bake for an additional 5-10 minutes until the cheese has melted and the potatoes have achieved your desired crispness.