Roasted Fingerling Potatoes with Chive Pesto
Crispy roasted fingerling potatoes served with a fresh, vibrant chive-parsley pesto. This elegant side dish combines the earthy sweetness of roasted potatoes with a bright, herb-forward sauce.
Ingredients
- •1¾ pounds fingerling potatoes
- •⅝ cup extra-virgin olive oil
- •1 to taste kosher salt and black pepper
- •½ cup fresh chives
- •½ cup fresh flat-leaf parsley
- •2 tablespoons nuts
- •1 clove garlic
- •2 teaspoons fresh lemon juice
Cooking Instructions
- 1.
Preheat oven to 425°F. In a medium bowl, toss potatoes with 1 tablespoon oil to coat; season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender and golden brown,25-30 minutes.
30 min
- 2.
Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
10 min
- 3.
Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
5 min
