Carrot Top Salsa Verde with Potatoes

Recipe adapted from Tabor Barranti

Note: you don’t need to roast the potatoes. Your new potatoes can also be boiled or pan-fried before adding the salsa instead of roasting. You could also scale up the recipe and add other root vegetables like carrots or beets.


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

1 lb new potatoes
3 tbsp avocado or olive oil
¼ cup carrot top salsa verde
2 tbsp shredded parmesan cheese


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.

Preheat oven to 400° F
Cut potatoes, toss with 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.