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Lemon Pan-Fried Potatoes with Chive Pesto
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Description
Lemon Pan-Fried Potatoes with Chive Pesto. The perfect side dish for the holidays. Vegan and gluten-free.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Scale
Ingredients
- 2 pounds The Little Potato Company 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.
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