Roasted Fingerling Potatoes with Chive Pesto

Roasted Fingerling Potatoes with Chive Pesto

The fresh, bright flavor of the pesto in this recipe really transforms the roasted potatoes into something special. Added bonus- any leftover pesto is also good on eggs the following day. You can make the pesto in your blender if you don’t have a food processor. For fast and easy clean up, line your baking sheet with aluminum foil, and simply roll up and discard foil when done. This recipe makes 6 servings.

Ingredients:

• 1 3/4 pounds fingerling potatoes, halved lengthwise
• 1 tablespoon plus 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1/2 cup (packed) chopped fresh chives, plus more for garnish
• 1/2 cup (packed) chopped fresh flat-leaf parsley
• 2 tablespoons slivered almonds, chopped walnuts, or pine nuts
• 1 garlic clove
• 2 teaspoons fresh lemon juice

Method:

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.

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.

Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.