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Recipe

Warm Roasted Potato Salad with Black Olive & Mint Pesto

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Scott Phillips

Servings: four.

 

Ingredients

  • 2 lb. red potatoes, cut into 1-inch pieces
  • 2 tsp. chopped fresh rosemary
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 1/2 cup Black Olive & Mint Pesto
  • 3 scallions (white and green parts), trimmed and thinly sliced
  • 1 Tbs. lightly packed chopped fresh mint; plus mint springs for garnish (optional)

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 340
      Fat Calories (kcal): 170
      Fat (g): 18
      Saturated Fat (g): 3
      Polyunsaturated Fat (g): 2
      Monounsaturated Fat (g): 13
      Cholesterol (mg): 0
      Sodium (mg): 920
      Carbohydrates (g): 41
      Fiber (g): 5
      Protein (g): 5

Preparation

  • Heat the oven to 450°F. In a large bowl, toss the potatoes with the rosemary, 2 Tbs. of the olive oil, 1 tsp. salt, and a few generous grinds of pepper. Rub the remaining 1 Tbs. olive oil on a heavy-duty rimmed baking sheet. Spread the potatoes on the baking sheet and roast, tossing after 15 minutes, until they’re nicely browned and tender when pierced with a paring knife, about 30 minutes.
  • While the potatoes are still hot, toss with 1/2 cup of the pesto, the scallions, and the mint in a large bowl. Transfer to a serving platter, garnish with mint sprigs if you like, and serve warm.

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