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Roasted Fingerlings with Chive Pesto
Prep Time:
10
minutes
minutes
Cook Time:
30
minutes
minutes
Total Time:
45
minutes
minutes
Servings:
4
Servings
Author:
Nick Evans
Roasted Fingerling potatoes are some of the best to roast. It’s hard to beat them topped with a tangy chive pesto.
Equipment
1
Baking Sheet
1
Food Processor
Ingredients
1 ½
pounds
fingerling potatoes
2
Tablespoons
olive oil
Big pinch of salt and pepper
Chive Pesto:
1/2 Cup fresh chives
1/2
Cup
fresh flat leaf parsley
2
Tablespoons
almonds or pine nuts
,
opt.
1
large garlic clove
1/2
Cup
olive oil
1
Tablespoon
lemon juice
Pinch
of salt
Instructions
Slice potatoes in half and toss with olive oil, salt and pepper.
Lay potatoes out onto a baking sheet in an even layer.
Bake potatoes at 425 degrees for 35-40 minutes, turning every 10 minutes or so.
Meanwhile, add all pesto ingredients except olive oil and lemon juice to a food processor. Pulse a few times to combine.
Drizzle in olive oil and continue to pulse until it’s a coarse paste.
Stir in lemon juice and set aside.
When potatoes come out of the oven, add to a bowl and toss with a few tablespoons of pesto.
Serve with extra pesto on the side!
Nutrition
Serving:
1
bowl
|
Calories:
435
kcal
|
Carbohydrates:
30
g
|
Protein:
4
g
|
Fat:
34
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
4
g
|
Monounsaturated Fat:
25
g
|
Sodium:
15
mg
|
Potassium:
762
mg
|
Fiber:
4
g
|
Sugar:
1
g
|
Vitamin A:
635
IU
|
Vitamin C:
45
mg
|
Calcium:
31
mg
|
Iron:
2
mg