Warm Roasted Potato Salad with Black Olive & Mint Pesto

Warm Roasted Potato Salad with Black Olive & Mint Pesto
Photo by Scott Phillips

Ingredients

  • 3 scallions (white and green parts), trimmed and thinly sliced
  • ½ cup Black Olive & Mint Pesto
  • 1 Tbs. lightly packed chopped fresh mint; plus mint springs for garnish (optional)
  • 2 lb. red potatoes, cut into 1-inch pieces
  • 3 Tbs. extra-virgin olive oil
  • Kosher salt and freshly ground black pepper
  • 2 tsp. chopped fresh rosemary

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 minu...

View full recipe at Fine Cooking

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