FINGERLING POTATOES WITH CHIVES AND TARRAGON
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
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.
ROASTED FINGERLING POTATOES WITH CHIVE PESTO
Provided by Bon Appétit Test Kitchen
Yield Makes 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. 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.
- 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.
- Transfer potatoes to a platter. Drizzle with half of pesto; sprinkle with additional chopped chives. Serve with remaining pesto.
ROASTED FINGERLING POTATOES WITH CRèME FRAîCHE AND CAVIAR
Categories Dairy Potato Appetizer Bake Christmas Winter Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 12 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400°F. Combine potatoes, 2 tablespoons oil, and rosemary in large bowl. Sprinkle with salt and pepper and toss to coat. Brush large rimmed baking sheet with 1 tablespoon oil. Arrange potatoes, cut side down, in single layer on prepared sheet. Shake pan slightly to prevent sticking. Roast until potatoes are brown, crisp, and cooked through, about 35 minutes. Cool 10 minutes on sheet. Place bowls of crème fraîche and caviar on large platter. Arrange potatoes, cut side up, around bowls and serve.
ROASTED NEW POTATOES WITH SPRING HERB PESTO
Categories Herb Potato Side Roast Wheat/Gluten-Free Lemon Rosemary Spring Chive Parsley Bon Appétit Sugar Conscious Vegan Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Make 6 servings
Number Of Ingredients 9
Steps:
- Blend parsley, chives, rosemary, 1 tablespoon olive oil, garlic, lemon juice, lemon peel, and 1/2 teaspoon salt in processor to coarse puree. (Pesto can be made 1 day ahead. Cover and refrigerate.)
- Preheat oven to 400°F. Toss potatoes and remaining 2 tablespoons oil in large bowl. Sprinkle generously with salt and pepper. Arrange potatoes, cut side down, on rimmed baking sheet. Roast until potatoes are golden brown and tender, about 40 minutes. Using spatula, transfer potatoes to large bowl. Add pesto and toss to coat. Serve.
ROASTED FINGERLING POTATOES WITH CHIVE PESTO
Make and share this Roasted Fingerling Potatoes With Chive Pesto recipe from Food.com.
Provided by Vicki Kaye
Categories Potato
Time 50m
Yield 1 bowl, 6 serving(s)
Number Of Ingredients 10
Steps:
- 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.
- 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.
- Transfer potatoes to a platter. Drizzle with half of pesto, sprinkle with additional chopped chives. Serve with remaining pesto.l.
Nutrition Facts : Calories 291.7, Fat 21.9, SaturatedFat 3, Sodium 34, Carbohydrate 22.4, Fiber 3.8, Sugar 1.9, Protein 3.1
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