Roasted Fingerling Potato Tapas

Ingredients

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

Directions

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.

Product Used