Roasted Potatoes with Chive Pesto

If you’re in need of an easy and fast side dish, this is an interesting way to jazz up potatoes and use up some of those overgrowing herbs in your garden (or small plastic planter, in my case).  Other than the 5 minutes you’ll spending whipping up the pesto, this side dish really tends to itself.

I saw this recipe in May’s issue of Bon Appetit.  The original recipe calls for fingerling potatoes, but my dinky nearby grocery store didn’t have them and I didn’t have time to go to the “good” grocery store to get them.  This recipe translated perfectly fine to these thin-fleshed, baby golds.

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.



  • 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
Makes 6 servings
Adapted from Bon Appetit, May 2011

Tags: , , ,

Categories: Recipes, Side Dishes

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