Roasted Fingerling Potatoes With Chive Pesto Recipe Epicuriouscom

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ROASTED FINGERLINGS WITH PESTO



Roasted Fingerlings with Pesto image

Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 10

2 lb small thin-skinned yellow potatoes (fingerlings), cut in half lengthwise
1 tablespoon olive oil
1 1/4 cups loosely packed fresh basil leaves
1/3 cup freshly grated Parmesan cheese
1/3 cup extra-virgin olive oil
2 tablespoons pine nuts
1/2 teaspoon kosher (coarse) salt
1/4 teaspoon freshly ground pepper
2 cloves garlic, peeled
Additional fresh basil leaves, if desired

Steps:

  • Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
  • Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
  • Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
  • Toss roasted potatoes with reserved pesto. Garnish with additional basil.

Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 166 mg

FINGERLING POTATOES WITH CHIVES AND TARRAGON



Fingerling Potatoes with Chives and Tarragon image

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

1 1/2 pound fingerling potatoes such as Russian Banana
1 1/2 cups water
3 tablespoons extra-virgin olive oil
1 large garlic clove, finely chopped
3 tablespoons chopped chives
1 tablespoon chopped tarragon

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.

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