Description
Crispy baby potatoes coated in a crunchy pistachio crust and drizzled with a sweet and savory garlic honey sauce.
Ingredients
Scale
For the Crust:
- 1.5 lbs baby potatoes, halved
- 1 cup shelled pistachios, finely chopped
- 1/4 cup olive oil
- 2 tbsp honey
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a bowl, toss halved baby potatoes with olive oil, salt, pepper, and smoked paprika until evenly coated.
- Roll each potato half in chopped pistachios, pressing gently to adhere, and place on the baking sheet. Bake for 25-30 minutes until golden and tender.
- While potatoes bake, combine honey and minced garlic in a small saucepan. Heat over low for 3-5 minutes until fragrant, then remove from heat.
- Transfer baked potatoes to a serving plate, drizzle with garlic honey, and garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.