Roasted Fingerling Potatoes with Cilantro Sauce
This simple side dish of roasted fingerling potatoes is topped with a bright, herbaceous, slightly spicy sauce that is easy to make but feels a bit special.
Ingredients
- 2 pounds fingerling potatoes
- 2 tablespoons avocado oil
- 1/2 teaspoon salt
- 1 bunch fresh cilantro tough stems removed (about 2 cups, packed)
- 4 scallions roughly chopped
- 1 jalapeno seeds and ribs removed
- 1 lime zested and juiced
- 1 clove garlic roughly chopped
- 1/4 cup pepitas
- 1/4 cup olive oil
Instructions
- Preheat the oven to 425° F. Line a large baking sheet with parchment paper and set aside.
- Rinse the fingerling potatoes, as needed, to remove any dirt. Halve the potatoes and add them to a large pot. Add enough water to cover them by an inch or two then bring them to a boil over high heat.
- Boil the potatoes for 5 minutes, then drain. Lay the drained potatoes on a clean kitchen towel and allow them to dry out for just a few minutes.
- Toss the parboiled potatoes with the avocado oil and salt. Arrange the potatoes cut side down in a single layer on the baking sheet and bake in the preheated oven for 25 minutes.
- Flip the potatoes over and return them to the oven for another 10-15 minutes, until crispy and tender.
- While the potatoes are roasting, rinse the cilantro and dry it thoroughly. Add it to a food processor along with the scallions, jalapeno, lime zest and juice, garlic, and pepitas. Pulse several times to begin breaking everything down.
- Scrape down the sides of the bowl and add the olive oil. Then continue pulsing until you reach your desired consistency.
- Serve the crispy potatoes topped with the cilantro sauce. Store leftover sauce in an airtight container in the fridge for up to 3 days.
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