You won’t believe how much flavor is packed into these pesto-roasted fingerling potatoes! They make an easy and delicious side dish for any spring dinner.
Hold onto those tastebuds today, guys. Things are getting pretty ca-ca-ca-CARAZY in the flavor department.
Can we talk? Like REALLY talk? I have a wee bit of an obsession with fingerling potatoes. They’re the CUTEST. And the nom-est. ‘Zee end.
I mean, they’re the size of my FINGERS! Hence the name fingerling potatoes. Weeeell, okay not MY fingers because I have itty-bitty hands and short, tiny fingers that are about half the size of these potatoes. My brothers though….their big meaty hands and fingers match up quite nicely with fingerling potatoes.
….and now I’m pretty sure I just sealed it that you guys aren’t going to even TRY these potatoes since I just compared them with icky, meaty man fingers.
Let’s start over and just go back to the beginning. Hi. I love fingerling potatoes roasted with dreamy kale-lemon pesto. That’s pretty much all.
To be completely honest, guys I’m not too much of a spud fan. Pretty much the only way I like ’em are either mashed or roasted. ESPECIALLY ROASTED. Crisp and buttery on the outside, soft and tender on the inside. GAH.
As of now the only way I’ll eat roasted potatoes is if they’re covered in pesto too. It’s the only way I’ll take ’em. Can you say Ms. Picky Potato Lady?! That is ME. I’m a shining example for my ultra-picky little siblings, I know.
BUT. Even those picky little food critics will eat these roasted potatoes without a word, except for “pass the ranch dressing.” Because yes, ranch dressing is totally our most-used condiment around here. It’s as basic as salt and pepper. And those kiddos put it on basically EVERYTHING.
Everything for REALS. Their salads are pretty much unrecognizable underneath all that creamy white stuff. Who did they pick up this bad habit from anyway? Not me, that’s for sure. Honest.
They have ranch dressing running through their veins. I myself have pesto. 🙂
So this pesto business here, guys. I’m freaking pretty much ALL over the place. Lemon + Kale = GAH. My new favorite green thing in the whole friggin’ universe.
I kinda want to put it on ALL THE THINGS. But especially my cutesy-wootesy fingerling potatoes.
It’s a glorious sight and even more of a glorious taste. ♥
There is seriously SOOOO much springtime goodness packed into this one pan your tastebuds might just explode.
TIP: One of my tricks for getting the most powerful punch of pesto flavor (say that 10x fast) is to set aside a little bit of the pesto sauce, roast up the rest with the potatoes and then after the potatoes are done roasting toss ’em up with the reserved pesto.
It’s one of the tricks of the pesto potato-roasting game, peeps. I take my roasty-toasty fingerling potatoes SERIOUSLY. Like I do for pretty much all food except possibly these cookies. Anything goes there. 😉
Now have I convinced you to give the green-roasted potatoes a try yet? That grilled chicken/beef/grilled ANYTHING needs a worthy side and these fingerlings fit the bill.
Green stuff, glorious green stuff for the win. Let’s dooooooo Thursday dinner right.
Lemon Kale Pesto-Roasted Fingerling Potatoes
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- 2 cups fresh kale leaves
- 2 tablespoon lemon juice
- 1/2 cup walnuts toasted
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup olive oil
- 2 lbs fingerling potatoes
- Place kale, lemon juice, walnuts, cheese, garlic, salt, and pepper in a food processor. With food processor running, drizzle oil through top until pesto is smooth, scraping down sides if necessary. Reserve 1/4 cup pesto and set aside.
- In a large bowl, toss fingerling potatoes with pesto until completely coated. Spread potatoes in a single layer on a greased baking sheet and season with salt and pepper to taste.
- Roast potatoes at 400F 20-25 minutes or until tender. Remove potatoes from oven and gently toss with remaining 1/4 cup pesto. Serve potatoes warm.
Hungry for more spring side dishes? You know you are.