The herbs mixed with lemon make this recipe great. It is a very easy and refreshing recipe from Bon Appetit.
It would pair great with the Wild Mushroom Chicken, or you can of course serve it with beef or lamb.
The key is to use fresh herbs as much as you can. And you can add just a little bit more olive oil if it doesn't look like it would be enough.
It would pair great with the Wild Mushroom Chicken, or you can of course serve it with beef or lamb.
The key is to use fresh herbs as much as you can. And you can add just a little bit more olive oil if it doesn't look like it would be enough.
ROASTED NEW POTATOES WITH SPRING HERB PESTO
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
Directions:
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.
Makes 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
Directions:
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.
Makes 6 servings.
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