Pan-fried lemon potatoes with a creamy, nutty chive pesto. The perfect side dish for the holidays. Vegan and gluten-free, too.

15 mins
35 mins


  • Dutch oven


  • 2 lbs Little Potatoes, halved
  • 1/3 cup fresh lemon juice
  • 1 1/2 tsp salt
  • 3 Tbsp butter, cut into pieces

Chive Pesto:

  • 1/2 cup fresh chives, chopped
  • 1/2 cup parsley, chopped
  • 2 Tbsp almonds, slivered
  • 1 clove garlic
  • 2 tsp fresh lemon juice
  • 2 Tbsp olive oil


  • Step 1

    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 to 25 minutes.

  • Step 2

    Continue to cook until pan is almost dry, then add in the butter. Gently fry potatoes until crispy and browned. Place on a platter.

  • Step 3

    While the potatoes are cooking, make the pesto. Add the chives, parsley, almonds and garlic in a food processor and chop until fine.

  • Step 4

    With the machine running, gradually add lemon juice and remaining oil through feed until incorporated. Season to taste with salt and pepper.

  • Step 5

    Drizzle potatoes with chive pesto.