Add both ingredients to a high-speed blender and puree for about 30 seconds or until completely smooth. Transfer to a bowl and set aside.
Potatoes
Preheat oven to 400°F.
Place potatoes on a parchment-lined tray and drizzle with oil, salt and pepper. Rub all over until evenly coated. Bake for 45 minutes.
Using the back of a large spoon, smash potatoes. Sprinkle evenly with pancetta, tomatoes and evenly drizzle with 1/2 of the chive oil. Return tray to oven for 25 minutes or until the edges of the potatoes are crunchy. Drizzle with remaining chive oil and finish with black pepper. Serve hot.
Chef’s Notes
Chive oil can be used in vinaigrettes, served over grilled meats and veggies, or in pasta.
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The best-tasting berries in the world.
These better-than-chocolate treats are
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Sweet, spicy, not-so-spicy and always colorful, our peppers like to keep things interesting. And with names like KABOOM!™ and SHAZAM!™, they’re pretty magical, too.