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Warm Roasted Potato Salad with Black Olive & Mint Pesto

Scott Phillips

Servings: four.



  • 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


  • 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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