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AppetizerEasyNuovo Pastapepperpesto
AppetizerEasyNuovo Pastapepperpesto

Roasted Fingerling Potato Tapas

Servings: 4 | Prep: 15 mins | Cook: 30 mins

Nuovo Pasta pesto and potatoes–what could be better? Roasted Fingerling Potato Tapas brings the best of tender, crispy potatoes with the bold flavors of Nuovo Pasta’s Roasted Pepper, Almond, and Golden Raisin Pesto!


2 tbsp Fruity extra virgin olive oil
1 tsp Spanish smoked paprika, sweet or hot
Salt and pepper, to taste
1 7-oz. container Nuovo Almond and Golden Raisin Pesto
1 tbsp Fresh chives, sliced


  1. Preheat the oven to 450 f. (425 if using a convection oven).
  2. Carefully wash potatoes and cut them in half longitudinally (lengthwise).
  3. If there are any potatoes longer than a human finger or thicker than an egg, cut them again transversally.
  4. In a small bowl, mix together oil, salt, pepper, and paprika. Add cut potatoes to the bowl and thoroughly toss until evenly coated.
  5. Transfer potatoes to a large rimmed nonstick baking pan and place, cut side down. If you don’t have a nonstick pan, use a regular pan lined with baking parchment paper. Bake at 450° on the middle rack for 25 to 30 minutes or until fully cooked and golden. Test with the point of a knife to make sure that they are fully cooked. The side facing the pan should be of a deep golden color.
  6. Transfer to a bowl and toss with half a container of pesto. Serve on a large platter or in individual tapas plates, sprinkle chives on top and the remaining pesto on the side as a dipping sauce.