ROASTED FINGERLINGS WITH PESTO
Treat your family to this roasted fingerling and pesto side dish - a flavorful addition to your meal.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 45m
Yield 6
Number Of Ingredients 10
Steps:
- Heat oven to 425°F. In ungreased 18x13-inch half-sheet pan, toss potatoes and 1 tablespoon oil until potatoes are well coated. Arrange potatoes in single layer in pan.
- Roast uncovered 25 to 30 minutes, stirring after 15 minutes, until potatoes are tender and golden.
- Meanwhile, in blender or food processor, place all remaining ingredients except additional basil. Cover; blend on medium speed about 3 minutes, stopping occasionally to scrape sides, until smooth. Reserve 1/3 cup pesto; refrigerate remaining pesto for later use.
- Toss roasted potatoes with reserved pesto. Garnish with additional basil.
Nutrition Facts : Calories 200, Carbohydrate 25 g, Fat 2, Fiber 4 g, Protein 4 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 166 mg
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 GARLIC-PARMESAN FINGERLING POTATOES
Everyone loves roasted potatoes, and fingerling potatoes have a natural hint of sweetness that makes them a nice alternative to other potatoes. They pair well with almost anything, from grilled steak to chicken marsala. The possibilities are endless! The Parmesan cheese and garlic brown up in the oven for crunchy bits of flavor.
Provided by France C
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Toss potatoes, garlic, Parmesan cheese, lemon zest, salt, and black pepper together in a bowl. Drizzle with olive oil and toss again until evenly combined.
- Heat a cast-iron skillet over medium-high heat. Add butter and heat until melted. Add potatoes; cook and toss until evenly coated with butter, about 2 minutes. Move skillet to the preheated oven.
- Roast in the preheated oven for 15 to 20 minutes or until soft, tossing potatoes halfway through. Remove from oven and top with parsley.
Nutrition Facts : Calories 186.8 calories, Carbohydrate 20.7 g, Cholesterol 9.8 mg, Fat 10.5 g, Fiber 2.7 g, Protein 3.5 g, SaturatedFat 3.2 g, Sodium 357.7 mg, Sugar 0.1 g
HEALTHY ROAST FINGERLINGS WITH LEMON
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees F and position a rack in the top third of the oven.
- Line a baking sheet with parchment paper. Place the potatoes and lemons on the sheet, drizzle with the oil and sprinkle with salt and pepper. Roast until tender and browned, about 1 hour, stirring the potatoes once or twice during cooking. Sprinkle with the garlic and roast 5 more minutes.
Nutrition Facts : Calories 170 calorie, Fat 3.5 grams, SaturatedFat 1 grams, Cholesterol 0 milligrams, Sodium 130 milligrams, Protein 4 grams, Sugar 1 grams
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
ROASTED POTATOES WITH ARUGULA-PISTACHIO PESTO
Make and share this Roasted Potatoes With Arugula-Pistachio Pesto recipe from Food.com.
Provided by DailyInspiration
Categories Cheese
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place a jelly-roll pan in oven and preheat oven to 400 degrees. Combine potatoes and 1 tablespoons oil in a medium bowl; toss well. Arrange potatoes in a single layer on preheated pan. Sprinkle potatoes with 1/2 teaspoons salt and 1/4 teaspoons pepper. Bake at 400 degrees for 20 minutes; toss potatoes. Bake an additional 25 minutes or until tender, stirring every 10 minutes.
- Combine remaining 3 tablespoons oil, remaining 1/4 teaspoons salt, 1/8 teaspoons pepper, arugula leaves, parmesan cheese, pistachios, 2 teaspoons water, lemon juice and garlic in a food processor; process until smooth. Combine arugula mixture and hot potatoes in a medium bowl; toss well.
Nutrition Facts : Calories 210.6, Fat 10.9, SaturatedFat 1.9, Cholesterol 2.7, Sodium 290.8, Carbohydrate 24.9, Fiber 4, Sugar 2, Protein 4.3
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ROASTED FINGERLING POTATOES WITH CHIVE PESTO RECIPE
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3.5/5 (23)Estimated Reading Time 1 minServings 6Total Time 35 mins
- Preheat oven to 425°. In a medium bowl, toss potatoes with 1 Tbsp. 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 ½ 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 Tbsp. 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.
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