Warm Roasted Potato Salad with Black Olive & Mint Pesto
Ingredients
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2 pounds red potatoes, cut into 1-inch pieces
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2 teaspoons chopped fresh rosemary
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3 tablespoons extra-virgin olive oil
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Kosher salt and freshly ground black pepper
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1/2 cup Black Olive & Mint Pesto
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3 scallions (white and green parts), trimmed and thinly sliced
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1 tablespoon lightly packed chopped fresh mint; plus mint springs for garnish (optional)
Black Olive & Mint Pesto
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1-1/4 cups pitted Kalamata olives
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3 tablespoons olive oil
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2 tablespoons lightly packed choppped fresh mint
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1 shallot, minced
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2 teaspoons fresh lemon juice
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Kosher salt and freshly ground black pepper
Directions
1.
Heat the oven to 450 degrees F. In a large bowl, toss the potatoes with the rosemary, 2 tablespoons of the olive oil, 1 teaspoon salt, and a few generous grinds of pepper. Rub the remaining 1 tablespoon 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.
2.
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.
Black Olive & Mint Pesto
Put the olives, olive oil, mint, shallot, and lemon juice in a food processor. Process, stopping to scrape the sides of the bowl with a rubber spatula after a couple of seconds, until the mixture is smooth. Season the pesto to taste with lemon juice, salt, and pepper.
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how-tos
Recommended Recipe:
Pan-Fried Yukon Gold Potatoes with Paprika
If you have smoked Spanish paprika (called pimenton), this is a great place to use it. Duck or goose fat is a delicious replacement for the olive oil. Use a pan large enough to hold the potatoes in one layer so they don't steam in their own moisture.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
