New potatoes with mint pesto

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15 min


4 to 6 servings

* PLUS Cooking time: 12 minutes


  • 1.5 kg small new potatoes , or small peeled Parisian potatoes, about 8 cups
  • 1/2 to 3/4 cup chopped fresh mint
  • 1 garlic clove , minced (optional)
  • 3 tbsp olive oil
  • 1/2 tsp salt
  • 1/2 to 3/4 cup freshly grated parmesan


  • There is no need to peel thin-skinned new potatoes. Place potatoes in a large saucepan and cover with water. Bring to a boil over high heat. Reduce heat, partially cover and boil gently until tender when pierced with a fork, from 12 to 20 minutes.
  • Meanwhile, remove mint leaves from stems. (Be sure to save a few sprigs of mint, however, to use as a garnish for each serving.) Discard stems and chop or shred leaves. Mint turns brown very quickly after being cut, so wait until potatoes are almost done before chopping. You will need 1/2 cup (125 mL) chopped mint.
  • When potatoes are tender, drain well and place in a large bowl. If using garlic, stir with oil. Drizzle over potatoes and sprinkle with salt. Gently toss until coated. Then sprinkle with 1/2 cup (125 mL) each of mint and Parmesan. Toss again. Taste and add more mint or Parmesan, if you wish. Serve right away.

Nutrition (per serving)

  • Calories
  • 261,
  • Protein
  • 7.2 g,
  • Carbohydrates
  • 38 g,
  • Fat
  • 9.5 g,
  • Fibre
  • 3.1 g,
  • Sodium
  • 355 mg.

We’re sort of cheating by calling this herbed toss a pesto, since it doesn’t include a lot of olive oil, pine nuts or finely minced herbs. But when tossed with hot potatoes, it gives off a wonderful bouquet of fresh mint and garlic–just like classic pesto. If you can, use a combo of red- and white-skinned potatoes purely for esthetics.

Make ahead

Boil potatoes until barely tender, drain and cool. Cover and refrigerate for up to 2 days. Then heat olive oil and minced garlic, if using, in a large frying pan set over low to medium heat. Add cold potatoes and stir often until hot, about 5 minutes. Sprinkle with salt, mint and Parmesan. Toss until coated.