Get ready to transform ordinary potatoes into a culinary masterpiece that will have your dinner guests begging for seconds! These roasted fingerling potatoes aren't just a side dish - they're a gourmet experience that combines the rustic charm of perfectly crisp potatoes with a vibrant, herbaceous chive pesto that elevates every single bite. Imagine golden, crispy potato edges, a tender interior, and a luxurious green sauce that brings an explosion of fresh flavor - this recipe is about to become your new go-to crowd-pleaser that looks like it came straight from a high-end restaurant kitchen.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1.5 pounds fingerling potatoes, halved
- 3 tablespoons olive oil
- Salt and pepper to taste
- 1 cup fresh chives
- 1/2 cup walnuts
- 1/2 cup Parmesan cheese
- 1/4 cup olive oil (for pesto)
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 425°F (218°C). Ensure the rack is positioned in the center of the oven for even roasting.
- Wash the fingerling potatoes thoroughly under cold running water. Pat them dry completely with clean kitchen towels to ensure crispy roasting.
- Slice the fingerling potatoes lengthwise in half, creating even-sized pieces that will roast uniformly.
- In a large mixing bowl, toss the halved potatoes with 3 tablespoons of olive oil, ensuring each potato is evenly coated. Season generously with salt and freshly ground black pepper.
- Spread the potatoes cut-side down on a large rimmed baking sheet, arranging them in a single layer without overcrowding to promote proper caramelization.
- Roast the potatoes in the preheated oven for 25-30 minutes, flipping them halfway through cooking to ensure golden-brown crispiness on all sides.
- While potatoes are roasting, prepare the chive pesto. In a food processor, combine fresh chives, walnuts, Parmesan cheese, 1/4 cup olive oil, and lemon juice. Pulse until a smooth, vibrant green sauce forms.
- Once potatoes are golden and crisp, remove from oven and let rest for 2-3 minutes to cool slightly.
- Transfer roasted potatoes to a serving platter and drizzle generously with the fresh chive pesto.
- Garnish with additional chopped chives or Parmesan cheese if desired, and serve immediately while potatoes are hot and crispy.
Tips
- • Pat potatoes completely dry before roasting to ensure maximum crispiness • Use a rimmed baking sheet and don't overcrowd the potatoes - spacing is key for even caramelization • Cut potatoes to uniform size for consistent cooking • Roast at high heat (425°F) to achieve that perfect golden exterior • Flip potatoes midway through cooking for all-over crispy texture • Make pesto just before serving to preserve its bright, fresh flavor • Let potatoes rest briefly after roasting to help them crisp up even more • Serve immediately for the best texture and temperature
Nutrition Facts
Calories: 320kcal
Carbohydrates: 25g
Protein: 9g
Fat: 23g
Saturated Fat: 5g
Cholesterol: 10mg
