Roasted Fingers and Toes

Tomorrow is Halloween and here's my last installment of Halloween-inspired food. This is a really fun, but gross, idea for Halloween. Not that the bloody version of my Ghoulish Goat Cheese Torte wasn't gross enough, these just look like disgusting fingers and toes and the idea of eating them, is just not appetizing. I promise you though, they are devilishly delicious. Previously, I'd been working on a recipe for my Deviled Bat Wings but reluctantly, I had to scrap the idea for Halloween. I'd made them twice and both times I had trouble getting good pictures of them but most importantly, the flavor just wasn't what I wanted them to be for Halloween. I couldn't get them to be spicy 'enough' for some reason. Luckily, I've learned that sometimes things don't work out as planned and it's usually for a good reason. One good reason, was that I had time to make this cool fingerling potato recipe instead and another is that the Deviled Bat Wing dish, oddly enough, will become a Christmas dish thanks to my husband's cool suggestion. XO!

Although, Halloween is coming to a close and you won't see any more of my disgusting Halloween food ideas, Fall is in full swing. I'm looking forward to making soups and stews and countless comforting recipes now that the weather has finally cooled down out here in sunny California. Autumn has officially begun with a bit of rain (slight bit) this week and I've finally broke out my sweaters. So stay tuned for more comforting fall foods and have a Happy and Safe HALLOWEEN!

Roasted Fingers and Toes

Serves: 6 side dish;12 appetizer

2 lbs Fingerling potatoes
1/2 cup prepared pesto
1/4 cup almonds, sliced or halved
salt and pepper
Parmesan cheese, grated

Pesto Aioli
3/4 cup mayonnaise
3 T prepared pesto
1 clove garlic, finely minced
        or 
Pesto Sour Cream

3/4 cup sour cream
3 T prepared pesto
1 clove garlic, finely minced
     

Preparation:
Preheat oven to 425 degrees.
Wash and trim potatoes. With a paring knife, cut approximately 1/2 inch down one end of each fingerling potato.(See pictures below) Again, using the paring knife, notch out the 1/2 inch cut to make a space for the almond slice or almond half (fingernail). Place all notched out potatoes in a medium-sized bowl. 

Mix prepared pesto with notched potatoes. Salt and pepper to taste and set aside and let set for 30-60 minutes at room temperature, stirring occasionally.


Prepare the Pesto Aioli or Pesto Sour Cream for dipping sauce or if you'd prefer, break out some plain ol' ketchup.  :) Refrigerate until ready to serve.

Assemble the fingernails:
Slide almond slices or halves into notched potatoes. It'll be messy but don't worry if you can't slide them into the notch easily, let them sit on the potato while they cook. The pesto will help them stick to the potato. The important thing is that the almonds cook with the potatoes to brown and darken and look ugly. Place fingers and toes onto a parchment lined cookie sheet in a single layer. 


Roast at 425 degrees for 20-25 minutes. 

Note: Once the potatoes are cooked, you'll be able to easily slide the almond into the soft potato to secure the "almond nail" to the potato.

Generously grate Parmesan Cheese over potatoes and additional salt and pepper to taste and serve.