Roasted fingerling potatoes with chive pesto and almond crumble
Roasted fingerling potatoes are tossed with a fresh chive pesto and topped with a crunchy almond crumble, creating a delightful mix of earthy and vibrant flavors. This dish is perfect as a side or a light main course and combines various textures to impress your guests.
Cook time 35 min
Prep time 35 min
Ingredients:
8 tbsp chives1 dash black pepper
1 tbsp olive oil
1/2 cup olive oil
1/2 cup fresh parsley
1 garlic clove
2 tsp lemon juice
1/4 cup almonds
5 potatoes
1 dash salt
Roasted fingerling potatoes with chive pesto and almond crumble is a delicious and vibrant dish that combines the earthy flavors of roasted potatoes with a fresh and zesty chive pesto, topped with a crunchy almond crumble. This recipe is perfect for a side dish or even a light main course, offering a delightful mix of textures and flavors that are sure to impress your guests.
Instructions:
- Preheat your oven to 400°F (200°C).
- Wash the fingerling potatoes thoroughly and slice them in half lengthwise.
- In a large bowl, toss the potatoes with 1 tablespoon of olive oil, 1 dash of salt, and 1 dash of black pepper until evenly coated.
- Spread the potatoes out in a single layer on a baking sheet.
- Roast in the preheated oven for 25-30 minutes, or until they are golden brown and tender, turning them halfway through the cooking time for even roasting.
- While the potatoes are roasting, prepare the chive pesto.
- In a food processor, combine 8 tablespoons of chives, 1/2 cup fresh parsley, 1 garlic clove, 2 teaspoons lemon juice, and a dash of salt (if desired).
- With the food processor running, slowly pour in 1/2 cup of olive oil until the mixture is well blended and smooth. Set aside.
- In a dry skillet over medium heat, toast the almonds until they are lightly golden and fragrant, about 3-4 minutes.
- Remove from heat, let cool slightly, and then roughly chop the toasted almonds to create a crumble.
- Once the potatoes are done roasting, transfer them to a serving dish.
- Drizzle the chive pesto over the roasted potatoes.
- Sprinkle the almond crumble on top for added crunch and flavor.
- Serve the roasted fingerling potatoes immediately, while they are still warm.
- Enjoy this delicious side dish with your main course!
There you have it, a delightful and flavorful dish of roasted fingerling potatoes with chive pesto and almond crumble. The combination of the crispy roasted potatoes, fresh and zesty chive pesto, and the crunchy almond topping makes this recipe a real winner. Serve it as a side dish or enjoy it as a light main course and savor the blend of textures and flavors.
Roasted fingerling potatoes with chive pesto and almond crumble FAQ:
Roast the fingerling potatoes for 25-30 minutes at 400°F (200°C). They should be golden brown and tender when done. Turn them halfway through the cooking time for even roasting.
Store leftover roasted fingerling potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.
Yes, you can substitute almonds with other nuts like walnuts or pecans, or use seeds like sunflower or pumpkin seeds for a nut-free option.
The potatoes are done when they are golden brown and tender. You can check doneness by piercing them with a fork; they should be soft inside.
While you can use dried herbs, fresh chives and parsley provide a more vibrant flavor and aroma. If using dried herbs, reduce the amount as they are more concentrated.
Cooking Tips:
- Ensure the potatoes are evenly coated with olive oil and seasonings before roasting for the best crispiness.
- Use fresh herbs for the pesto to get the most vibrant and flavorful result.
- Toast the almonds lightly before crumbling them to enhance their flavor and add an extra layer of crunch.
- If you prefer a smoother pesto, you can blend the ingredients for a longer time until you achieve the desired consistency.
- Don't forget to taste and adjust the seasoning of both the potatoes and the pesto according to your preference.
Nutrition Facts
6 ServingsCalories 130kcal
Protein 3.75g
Carbohydrates 27g
Fiber 3.58g
Sugar 1.43g
Fat 22g
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