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Warm Roasted Potato Salad with Black Olive & Mint Pesto


Serves four.

  • To learn more, read:
    Pestos: Basil & Beyond
  • by from Fine Cooking
    Issue 66

  • 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)

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.

nutrition information (per serving):
Size : based on four servings; Calories (kcal): 340; Fat (g): fat g 18; Fat Calories (kcal): 170; Saturated Fat (g): sat fat g 3; Protein (g): protein g 5; Monounsaturated Fat (g): 13; Carbohydrates (g): carbs g 41; Polyunsaturated Fat (g): 2; Sodium (mg): sodium mg 920; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 5;

Photo: Scott Phillips

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