My pesto fingerling potatoes is a great side dish for lamb, fish or chicken. I love to make this in the spring and serve it with my Almond Crusted Salmon with lemon and leek crema. I’ve used the pesto with baby red potatoes and the results were just as good. I’ve also made the pesto using whatever herbs I had on hand….it always comes out great so it is easy and very versatile.
To start, gather your ingredients. In a food professor, add the herbs, one tablespoon of olive oil, garlic, lemon juice and zest, and the salt. Blend until finely chopped and it comes together as a slightly rough chopped paste. You can easily make this a day ahead and keep in the fridge until you are ready to make the potatoes.
Cut your potatoes in half lengthwise and put on a baking sheet. Toss with the remaining olive oil and season with salt and pepper. Add one tablespoon of the pesto and toss to coat. Put the potatoes cut side down on that baking sheet and roast on 400 degrees F for about 40 minutes. You’ll want the potatoes browned and cooked through. Toss once or twice during the roasting.
When the potatoes are done, add them to a large bowl and toss with the remaining pesto. Serve in a bowl or on a platter as the perfect side dish to your meal. Do you like potatoes? Be sure to try some of my other fast and easy potato recipes.
Crispy Parmesan Potatoes with Pomegranate Yogurt Dip
Roasted Crispy Garlic Potatoes
Pesto Fingerling Potatoes
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3/4 Cup of chopped fresh parsley
- 1/3 Cup Chopped fresh chives
- 2 Tbsp. Chopped fresh rosemary
- 2 Tbsp. Olive oil
- 2 Garlic cloves, chopped
- Juice from one lemon
- Zest from one lemon
- ½ Tsp. Kosher salt
- 2 ½ Lbs. Multi color fingerling potatoes, cut in half lengthwise
Instructions
- Add the herbs, one tablespoon of olive oil, garlic, lemon juice, zest and salt in a food processor. Blend until finely chopped and it forms a chunky paste. You can chill this pesto by covering it and keeping in the refrigerator for up to one day before using.
- Preheat the oven to 400 degrees. Toss the potatoes with the remaining tablespoon of olive oil and season with salt and pepper. Put the potatoes cut side down on a tin foil lined baking sheets sprayed with cooking spray. Roast until brown, turning once during the estimated 40 minutes it takes to cook.
- Transfer the cooked potatoes to a large bowl, add the pesto and toss to coat. Taste and add more salt if needed.
