Preparation

Step 1 out of 5

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 out of 5

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 out of 5

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 out of 5

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

Step 5 out of 5

Drizzle potatoes with chive pesto.