ROASTED FINGERLING POTATOES WITH CHIVE PESTO
Provided by Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- 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.
FINGERLING POTATOES WITH CHIVES AND TARRAGON
Provided by Maggie Ruggiero
Categories Potato Side Quick & Easy Summer Tarragon Chive Simmer Gourmet Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Peel potatoes and halve lengthwise.
- Bring potatoes, water, oil, garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper to a simmer in a 10-inch nonstick skillet, then cover and briskly simmer, shaking skillet occasionally, until potatoes are tender, 10 to 12 minutes. Remove lid and cook, stirring gently, until most of water has evaporated and potatoes are glazed, 1 to 2 minutes more. Stir in herbs.
ROASTED FINGERLING POTATOES
This recipe was printed on a package of fingerling potatoes. They are great when cooking out and perfect for the summer.
Provided by PaulaG
Categories Potato
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Cut the potatoes into 1/2 to 1 inch sections.
- Place in a large bowl along with onion, garlic and dill.
- Drizzle with the olive oil; salt and pepper to taste.
- Mix to thoroughly combine then place on a large sheet of aluminium foil folding foil over on top and sides to seal.
- Place sealed packet over medium heat on gas grill and cook 20 to 25 minutes turning half way through.
Nutrition Facts : Calories 157.3, Fat 3.6, SaturatedFat 0.5, Sodium 28.4, Carbohydrate 29, Fiber 4.4, Sugar 2.6, Protein 3.2
ROASTED FINGERLING POTATOES WITH CHIVE PESTO
Make and share this Roasted Fingerling Potatoes With Chive Pesto recipe from Food.com.
Provided by Vicki Kaye
Categories Potato
Time 50m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees. 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.l.
Nutrition Facts : Calories 291.7, Fat 21.9, SaturatedFat 3, Sodium 34, Carbohydrate 22.4, Fiber 3.8, Sugar 1.9, Protein 3.1
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ROASTED FINGERLING POTATOES WITH CHIVE PESTO - BON APPéTIT
From bonappetit.com
3.5/5 (23)Estimated Reading Time 1 minServings 6Total Time 35 mins
- 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.
- 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.
- Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
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