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Recipes
May 2011

Roasted Fingerling Potatoes with Chive Pesto

By Bon Appétit Test KitchenPhotography by Ditte Isager

3.5

(23)

Image may contain Plant and Food
Ditte Isager

This vibrant sauce makes good use of an over abundance of chives. It's an ideal accompaniment to classic roasted potatoes.

Recipe information

  • Total Time

    35 minutes

  • Yield

    6 Servings

Ingredients

1¾

pounds fingerling potatoes, halved lengthwise

1

tablespoons plus ½ cup extra-virgin olive oil

Kosher salt and freshly ground black pepper

½

cup (packed) chopped fresh chives, plus more for garnish

½

cup (packed) chopped fresh flat-leaf parsley

2

tablespoons slivered almonds, chopped walnuts, or pine nuts

1

garlic clove

2

teaspoons fresh lemon juice

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. 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.

    Step 2

    Meanwhile, combine ½ 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 Tbsp. water. Season pesto with salt and pepper.

    Step 3

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

Nutrition Per Serving

One serving contains: Calories (Kcal) 355.6 %Calories From Fat 57.2 Fat (G) 22.6 Saturated Fat (G) 3.0 Cholesterol (Mg) 0 Carbohydrates (G) 35.0 Dietary Fiber (G) 3.8 Total Sugars (G) 0.2 Net Carbs (G) 31.2 Protein (G) 4.3 Sodium (Mg) 13.7
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