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Roasted Fingerling Potatoes With Chive Pesto

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“A delicious original way to eat potatoes. From Bon Appetit”
READY IN:
50mins
SERVES:
6
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 425 degrees. In a medium bowl toss potatoes with 1 Tablespoon oil to coat. Season generously with salt and pepper. Spread potato halves in a single layer on a rimmed baking sheet. Roast potatoes, turning occasionally, until tender, and golden brown, 25-30 minutes.
  2. Meanwhile, combine 1/2 cup chives, parsley, almonds, and garlic in a processor. Pulse until finely chopped. With machine running, gradually add remaining oil through feed tube and process until incorporated. Transfer chive pesto to a small bowl. Stir in lemon juice, then 2 tablespoons water. Season pesto with salt and pepper.
  3. Transfer potatoes to a platter. Drizzle with half of pesto, sprinkle with additional chopped chives. Serve with remaining pesto.l.

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