Lemon Pan-Fried Potatoes with Chive Pesto
Lemon Pan-Fried Potatoes with Chive Pesto. The perfect side dish for the holidays. Vegan and gluten-free.
Both hands up for the side dishes! I take my role of side-dish eater very seriously. Who needs turkey when you can pile your plate full of yummy, colorful vegetables and grains? Because Thanksgiving aside, this is what I feel every night.
If you’re looking for a side dish to debut on Thursday, this is it. Creamy, lemon potatoes topped with a buttery chive pesto. It’s unexpected, yet rooted in the classics. It also happens to be gluten-free and vegan, which is a nice offering to have for anyone who drops by your table.
Aren’t these potatoes stunning? I’m tempted to put a few in a bowl and call it a centerpiece. These little beauties are Chilean Splash potatoes, with a creamy skin, buttery texture and unique purple “splash” of color. Since they keep their color once cooked, I wanted to highlight their unique look in a simple pan-roasted version.
In addition to being a stunning side dish, these potatoes couldn’t be easier to put together. Gently simmer until tender, then keep cooking until all of the water is evaporated. Add in a little butter and toss to create a yummy crust that pairs perfectly with the luscious center.
To brighten things up, spoon the chive pesto on top while the potatoes are still warm. A simple mixture of chives, parsley, almonds, lemon and garlic, whirled together to create a nutty, herb paste. This chive pesto is addictive; if you’ve got any leftovers, smear it on sandwiches, toss with pasta or top grilled tofu.
And, if you’re like me- completely shirking any T-day cooking responsibilities, enjoy this side dish for any upcoming weeknight meal.
We’re headed to Wisconsin at the end of this week and I’m excited for a few days of absolutely nothing. My in-laws live in a town that’s so tiny, they’re aren’t any stoplights. It’s the perfect place to get-away, reset and relax.
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!
Lemon Pan-Fried Potatoes with Chive Pesto
Ingredients
- 2 pounds potatoes, quartered
- 1/3 cup fresh lemon juice
- 1 1/2 teaspoons salt
- 3 tablespoons butter, cut into pieces
Chive Pesto
- 1/2 cup chopped fresh chives
- 1/2 cup chopped parsley
- 2 tablespoons slivered almonds
- 1 large garlic clove
- 2 teaspoons fresh lemon juice
- 2 tablespoons olive oil
Instructions
- 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 20-25 minutes. Continue to cook until pan is almost dry, then add in the butter. Gently fry potatoes until crispy and browned.
- Place on a platter.
- While the potatoes are cooking, make the pesto. Add the chives, parsley, almonds and garlic in a food processor and chop until fine. With the machine running, gradually add lemon juice and remaining oil through feed until incorporated. Season to taste with salt and pepper.
- Drizzle with chive pesto.
looks very nice since i am a vegetarian myself i would love to try this
( just a little fact i thought i would share with vegetarians and vegans we cant have Parmesan cheese search it up)
If you do eat cheese, they have vegetarian parmesan made with microbial rennet. The Whole Foods brand has a vegetarian parm and there are other brands that don’t use animal rennet to make the cheese.
Do you mean vegetarian instead of vegan? Vegans don’t eat butter…
Hi Pam, for vegan version, please use a dairy-free butter. I love Earth Balance, though there are several brands out there.
I can practically taste how bright this dish is. Love it!