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Epicurious

Roasted New Potatoes with Spring Herb Pesto

4.4

(29)

These also pair nicely with beef or lamb.

Recipe information

  • Yield

    Make 6 servings

Ingredients

3/4 cup chopped fresh parsley
1/3 cup chopped fresh chives
3 tablespoons chopped fresh rosemary
3 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon fresh lemon juice
1/2 teaspoon grated lemon peel
1/2 teaspoon salt
2 1/2 pounds red-skinned new potatoes, halved lengthwise

Preparation

  1. Step 1

    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.)

    Step 2

    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.

TagsRed Skin PotatoPotatoRoot VegetableVegetableParsleyHerbs & SpicesChiveRosemarySideDinnerDairy FreeGluten FreeNut FreeVeganVegetarianEasyRoastFood ProcessorEasterSpringBon Appétit
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