Pan-fried lemon potatoes with a creamy, nutty chive pesto. The perfect side dish for the holidays. Vegan and gluten-free, too.
Equipment
- Dutch oven
- 2 lbs Little Potatoes, halved
- 1/3 cup fresh lemon juice
- 1 1/2 tsp salt
- 3 Tbsp butter, cut into pieces
Chive Pesto:
- 1/2 cup fresh chives, chopped
- 1/2 cup parsley, chopped
- 2 Tbsp almonds, slivered
- 1 clove garlic
- 2 tsp fresh lemon juice
- 2 Tbsp olive oil
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Instructions
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Step 1
Combine potatoes, lemon juice, salt, butter in a dutch oven or large pot. Add just enough cold water to cover, then bring to a boil over medium heat and cook until potatoes are tender about 20 to 25 minutes.
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Step 2
Continue to cook until pan is almost dry, then add in the butter. Gently fry potatoes until crispy and browned. Place on a platter.
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Step 3
While the potatoes are cooking, make the pesto. Add the chives, parsley, almonds and garlic in a food processor and chop until fine.
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Step 4
With the machine running, gradually add lemon juice and remaining oil through feed until incorporated. Season to taste with salt and pepper.
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Step 5
Drizzle potatoes with chive pesto.
