Discover the joys of preparing this Chives and Fingerling Potatoes recipe right in the comfort of your own kitchen. This delightful side dish is the perfect addition to any home-cooked meal.
Ever wondered about the marvel that is the fingerling potato? These mini elongated spuds boast a delicate skin and a lower starch content, making them a unique treat. When they’re gently roasted, they transform into a buttery, soft sensation that graces your taste buds with a mild and pleasing flavor. The best part? Roasting them is a breeze, resulting in a satisfying crunch on the outside while maintaining a tender interior.
What’s fascinating about fingerling potatoes is their diverse range. Whether you opt for the passionate red, royal purple, cheerful yellow, or radiant gold, or even a mix of these varieties, each brings its own charm to the table, quite literally.
With our Chives and Fingerling Potatoes recipe, you’re in for a culinary adventure that speaks to the heart of home cooking. So roll up your sleeves, get your roasting pan ready to roast, and relish the combination of flavors and textures that will undoubtedly enhance your homemade dining experience.Print
Chives and Fingerlings
Try this tasty Chives and Fingerlings recipe. A great side dish for any meal. What Are Fingerling Potatoes? This miniature long potato features thin skin and a low starch content. Once roasted, they are soft and buttery with a very pleasant mild flavor. They don’t need much time to roast up and they always turn out nice and crispy. There are lots of different types of fingerling potatoes you can use! Red, purple, yellow, golden, or a mixture of a few types.
- Prep Time: :10
- Cook Time: :45
- Total Time: :55
- Yield: 4 1x
- Category: Side Dish
- Method: Oven
- 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
- 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.
- Chive Pesto: Normally pesto uses basil, but chives work equally well.
- Once you have all your ingredients, add everything but the oil and 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.
- Finishing the Dish: 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 it’s a good idea to start light with the pesto.
- When the potatoes come out of the oven the should be really nicely browned all over. Serve immediately.
Keywords: Chives and Fingerlings