These little nuggets of potato perfection are everything you need for Thanksgiving dinner. No one will be asking where the the meat is when they have these.... just go with it.
Bring a pot of salted water to a boil and add the potatoes. Boil for about 20 minutes or until fork tender. Once tender, drain the water and allow the potatoes to sit on the stove for about 10 minutes to allow water to evaporate (this helps to make a crispier potato).
Preheat oven to 400F.
In a food processor add the basil, walnuts, nutritional yeast, olive oil, 2 tbsp of water, garlic and salt to a food processor and blend until smooth. Some chunks are okay! Add the pesto to the vegan sour cream and mix until combined. Add the final tbsp of water if you want a thinner dressing.
On a lined baking sheet place the boiled potatoes and using a potato masher or fork, gently smash the potatoes until about 1/2 inch thick, or your desired thickness. The thinner they are the crispier they will be. Drizzle with sesame oil and sprinkle with salt and pepper and bake for 30-40 minutes or until golden brown and crispy.
Remove from the oven and drizzle with the creamy pesto sauce or keep on the side for dipping.