Chives and Fingerlings
I was a bit shocked that fingerling potatoes won the poll last week. It was a very close race though. Tomatillo salsa took a very close second and I might just make it anyway since it’s what I wanted to win.
I wasn’t so impressed by this recipe when I read it. I mean you just roast some potatoes, spin some chives in a food processor and you’re done.
I was skeptical.
But I can tell you this. Betsy went back for seconds. That may not seem like a big deal to you, but trust me. It is. She’s not really a “seconds” person. She’ll usually save dishes for leftovers the next day, but will very rarely hit up the same dish right away.
Not the case here. As soon as she finished serving one she said, “I need more of those potatoes.” I was right behind her!
Roasted Fingerlings with Chive Pesto
Yield: Serves 4.
1 1/2 pounds fingerling potatoes (that's the size of bag they normally come in)
2 Tablespoons olive oil
Big pinch of salt and pepper
1/2 Cup fresh chives
1/2 Cup fresh flat leaf parsley
2 Tablespoons almonds or pine nuts
1 large garlic clove
1/2 Cup olive oil
1 Tablespoon lemon juice
Pinch of salt
Food processor (mini one works well also)
1) Slice potatoes in half and toss with olive oil, salt and pepper.
2) Lay potatoes out onto a baking sheet in an even layer.
3) Bake potatoes at 425 degrees for 35-40 minutes, turning every 10 minutes or so.
4) Meanwhile, add all pesto ingredients except olive oil and lemon juice to a food processor. Pulse a few times to combine.
5) Drizzle in olive oil and continue to pulse until it's a coarse paste.
6) Stir in lemon juice and set aside.
7) When potatoes come out of the oven, add to a bowl and toss with a few tablespoons of pesto.
8) Serve with extra pesto on the side!
Roasting the Fingerlings
If you aren’t familiar with fingerlings, they are just a varietal of potato that seems to be very popular these days. They are long and skinny and really perfect for roasting. They cook quicker than normal potatoes and get really nice and crispy since they have more surface area.
They are more common in the Fall actually, but are pretty much available throughout the year.
To prep the potatoes, just slice them down the middle and toss them with some olive oil and salt and pepper.
Lay these out on a baking sheet and bake them at 425 degrees for about 35 minutes. Give them a turn every 10 minutes to make sure they are cooking evenly.
Normally pesto uses basil, but chives work equally well. This is the first time I’ve made a chive pesto, but it won’t be the last. The flavors were really good.
Once you have all your ingredients, add everything but the lemon juice to a food processor and pulse them a few times. Then drizzle in the olive oil and continue to process until the pesto is a coarse paste.
Once you’re done processing the pesto, stir in the lemon juice and you’re all set.
This still will smell bright and fresh.
Finishing the Dish
When the potatoes come out of the oven the should be really nicely browned all over. Honestly, these are good just like this!
Transfer the potatoes to a large bowl and toss them with about two tablespoons of the pesto. You’ll probably want to add more, but its’ a good idea to start light with the pesto.
People can always add more later.
Serve these up in a nice big bowl!
Here’s a good close up shot. Man these hit the spot!
These were very crispy and delicious and the chive pesto was very light and tasty.
I’ll be honest, Betsy and I almost finished off a pound and a half of these by ourselves!