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I often make large batches of roasted vegetables, but I also love switching up the flavor by adding some fresh flavors after they’re done in the oven. This is exceptionally easy to do when you’ve saved up a bunch of leftovers that need just a little makeover to become something new. I love making these Carrot Top Salsa Verde Potatoes as a way to bring new flavor to an old favorite: good ol’ roasted potatoes.
Don’t throw out leftover sauces!
I love making sauces, but you really don’t use much of them at all when plating up dinner. So it’s pretty common to have leftover dressings, salsas, sauces, and other condiments, but don’t toss them once dinner is done. Most sauces freeze well, and can be saved for another meal, so I often make large batches of herb sauces, like pestos, chimichurris, and salsas. Freeze them in an ice cube tray to get perfect portions that are easy to use.
It’s also very easy to make over sauces into something different. Don’t want to eat the same thing over and over again? Add a little bit of cheese, a splash of vinegar, or a sprinkling of more herbs, and suddenly your leftover sauce is brand new.
Ingredients and Substitutions
Fingerling Potatoes
I used Russian Banana Fingerling Potatoes when making this recipe. This fingerling potato is firm and does not fall apart when roasted, and has a rich nutty flavor. Oh, and you don’t have to peel these potatoes, so they’re easy on the prep work. Look for potatoes that are 3 to 4 inches in length; any longer than that, and the texture won’t be nearly as creamy.
Any waxy potato will roast up nicely in this recipe, and not fall apart when tossed with the salsa verde. See my guide here for everything you’ll need to know about substituting different potato varieties you’ll see at the farmers market.
Carrot Top Salsa Verde
Salsa verde is an Italian condiment made from parsley, capers, lemon juice, and olive oil. My version replaces the parsley with carrot tops, which bring more of an earthy flavor to the sauce. The brininess from the capers and acidity from the lemons help to balance out the flavors in this bright sauce. Carrot top salsa verde saves incredibly well, so I always have leftovers when I make a jar of it.
Salsa verde is a typical condiment for steaks and other red meats, but I find it works with so many other foods. Starchy foods benefit from acidity just as much as steaks. Plus, potatoes really are a blank canvas for adopting flavor in general.
Tips and Tricks
It’s really easy to modify this recipe to be Whole30 friendly. As much as I love parmesan, and I really love parmesan, it is completely optional in this recipe. Leave it out, and you’ve got an easy way to remake leftovers in a Whole30 friendly recipe.
Serving Suggestions
These potatoes work nicely with any sheet pan meal. You’ll be able to roast the potatoes at the same time as the rest of your meal. If peaches are still in season in your area, try my baked cod with peach salsa. The potatoes and the cod can roast at the same time in the oven, and the salsas can be prepared while everything else is in the oven.
Everything goes with steak! Serious Eats has the guide to a perfect pan-seared steak to pair with your salsa verde potatoes. And hey, if you’ve got even more leftover carrot top salsa verde, feel free to serve it on top of the steak.
What about the leftovers?
This recipe is more about using up leftovers, not making them. But, if you do have more salsa verde potatoes than you can eat, you can save them. Store them in a covered container in the refrigerator for up to 3 days.
Carrot Top Salsa Verde Potatoes
I love making these Carrot Top Salsa Verde Potatoes as a way to bring new flavor to an old favorite: good ol' roasted potatoes.
Ingredients
Carrot Top Salsa Verde
- ½ cup carrot tops, finely chopped
- 2 tbsp mint, finely chopped
- 1 tbsp capers, finely chopped
- 2 cloves garlic, finely chopped
- ½ tsp crushed red pepper flakes
- 1 lemon
- ¼ cup extra virgin olive oil
- Kosher salt, to taste
Salsa Verde Potatoes
- 1 lb fingerling potatoes
- 3 tbsp avocado oil
- ¼ cup carrot top salsa verde
- 2 tbsp shredded parmesan cheese
Instructions
Carrot Top Salsa Verde
- Add carrot tops, mint, capers, garlic, and red pepper flakes to a small bowl and toss until well combined.
- Add the zest and juice of one lemon to the bowl and mix together.
- Stir in olive oil.
- Add kosher salt, to taste
Salsa Verde Potatoes
- Preheat oven to 400° F
- Slice fingerling potatoes into wedges. Toss with avocado oil and spread into a single layer on a sheet pan.
- Roast potatoes in the oven for 20-25 minutes or until potatoes are cooked through and turning golden on the edges.
- Remove potatoes from the oven and toss with carrot top salsa verde and parmesan cheese
- Serve while hot
