Roast Potatoes with Mint Pesto
- Makes: 8 to 10 servings
- Yield: 4 to 5 cups
- Hands On 20 mins
- Total Time 50 mins to 55 mins
When mint overflows your pots or takes over your garden, whip up a batch of this fresh pesto. At Kinnikinnick Farm, Susan Cleverdon uses the herby sauce to dress roast potatoes, but it's a perfect match for chicken, shrimp or pasta, too.
tiny red new potatoes (about 1 1/2-inches in diameter) or fingerling potatoes
ground black pepper
Mint Pesto (see recipe below)
- Preheat oven to 400 degrees F. Line a 15x10x1-inch baking pan with foil. In a large bowl combine the potatoes, oil, salt and pepper. Toss to coat. Transfer to the prepared baking pan. Roast about 35 minutes for the new potatoes or about 30 minutes for the fingerling potatoes. Remove from oven and let cool slightly. Add mint pesto and toss to combine.
- Transfer potatoes to a large serving dish. Serve warm or at room temperature.
- 2 1/2
lightly packed fresh mint leaves (2.5 ounces)
grated Asiago cheese
freshly ground black pepper
- In a food processor or blender combine mint, spinach, cheese, oil, garlic, salt, and pepper. Cover and process or blend until nearly smooth, stopping and scraping sides as necessary.
(Roast Potatoes with Mint Pesto)Servings Per Recipe 8, fiber (g) 4, Polyunsaturated fat (g) 1, Folate (µg) 57, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 167, vit. A (IU) 1418, cal. (kcal) 196, vit. C (mg) 15, Fat, total (g) 12, sugar (g) 1, pro. (g) 4, Niacin (mg) 2, carb. (g) 21, Pyridoxine (Vit. B6) (mg) 0, Monounsaturated fat (g) 8, chol. (mg) 3, Thiamin (mg) 0, sat. fat (g) 2, Riboflavin (mg) 0, iron (mg) 4, Potassium (mg) 653, calcium (mg) 98