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+ servings
Platter of roasted fingerling potatoes

Roasted Fingerling Potatoes with Chive Pesto

Crispy roasted fingerling potatoes are tossed with an amazing chive pesto! Use the extra chive pesto on sandwiches!
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6
Calories 308kcal


Fingerling Potatoes

  • 1 3/4 pound fingerling potatoes washed, scrubbed and cut into equal sizes
  • 1 tablespoon extra virgin olive oil
  • salt and black pepper

Chive Pesto

  • 1/2 cup fresh chives chopped, packed
  • 1/2 cup fresh parsley chopped, packed
  • 2 tablespoons pine nuts
  • 1 clove garlic
  • 2 teaspoons lemon juice fresh
  • 1/2 cup extra virgin olive oil


Roasting the Potatoes

  • Preheat oven to 425.
  • Place fingerling potatoes on a baking sheet and drizzle with the olive oil and sprinkle with salt and pepper. Toss to coat the potatoes.
  • Roast for 25-30 minutes.

Make the Chive Pesto

  • While the potatoes are roasting, place the chives, parsley, pine nuts, and garlic in a food processor. Process until finely chopped.
  • With the processor running, slowly pour in the olive oil.
  • Scoop out and place in a large bowl and add the lemon juice and 2 tablespoons of water and stir.
  • Leave half of the pesto in the bowl and put the other half in a small bowl.

Potatoes and Chive Pesto

  • Remove the potatoes from the oven and add them to the large bowl of pesto and toss to combine.
  • Serve with the additional pesto.


The calories for this are a bit off because you only use 1/2 of the chive pesto.  You can serve it with the rest of the pesto, but it really doesn't need it.  Save the pesto and use it on sandwiches! 
Nuts - you can use pine nuts, walnuts or almonds. 


Calories: 308kcal | Carbohydrates: 24g | Protein: 3g | Fat: 23g | Saturated Fat: 3g | Sodium: 11mg | Potassium: 614mg | Fiber: 3g | Sugar: 1g | Vitamin A: 565IU | Vitamin C: 35.5mg | Calcium: 26mg | Iron: 1.7mg