Roasted Potatoes with Fava Beans and Dill Pesto Salad
This isn’t your average potato salad. Crispy roasted potatoes, buttery fava beans, and a herby dill pesto, topped with crumbles of salty feta. It’s the kind of dish that wants to be the main event.
Herby, hearty, and bright enough to carry you from late summer into fall. Simple, bold, and seriously green (with just the right amount of cheese).
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How is this salad different?
- No mayo – nope, we did not use any.
- We used Dill pesto – a flavorful and unique twist to a potato salad.
- We roasted the potatoes – they bring golden edges and an irresistible texture.
Key Ingredients and Substitutions
New potatoes – those small, thin-skinned potatoes harvested early in the season. They’re naturally creamy inside, with a delicate skin that doesn’t need peeling, and they roast up beautifully golden and crisp. If you can’t find true new potatoes, baby reds or Yukon golds are a great stand-in. Larger potatoes will also work — just cut them into smaller chunks so they roast evenly.
Fava beans – also known as broad or lima beans. They are bright green with a mild, buttery flavor and a creamy texture, once you peel away their tough skins. I know, peeling is an extra step, but it’s worth it. If favas aren’t in season, you can swap in edamame, green beans, or even peas for a similar pop of color and freshness.
Dill pesto makes this salad come together. Fresh dill gives it a grassy, slightly sweet flavor that pairs beautifully with potatoes and favas. If dill isn’t your thing, try parsley, basil, or even cilantro for a totally different vibe.
Other ingredients used: olive oil, feta cheese (can sub goat cheese), smoked paprika, sea salt, and black pepper. Alternatively, you can add fresh herbs and a drizzle of lemon juice.
Equipment you will need
- baking sheet
- parchment paper
- medium saucepan
- slotted spoon
- mixing bowl
- measuring cups and spoons
Top Tips
Peel those fava beans (yes, really) – It’s an extra step, but it makes all the difference. The skins are tough and bitter — what you want is that buttery, bright green center.
Use a light hand with the pesto at first – The dill pesto is bold (in the best way). Start with a few spoonfuls, toss, then taste. You can always add more — or drizzle extra on top right before serving.
Add the feta at the end – feta adds a creamy, salty pop — but you don’t want it to melt into the warm potatoes unless that’s your thing. Fold most of it in gently, and save a little for the top.
How to make it
- Preheat your oven to 425°F (220°C). Toss the halved baby potatoes with olive oil, salt, and pepper on a baking sheet (use parchment if you like easy cleanup). Roast for 25–30 minutes, flipping halfway through, until golden and crispy on the edges.
- While the potatoes roast, bring a large pot of salted water to a boil. Add your shelled fava beans to the boiling water and blanch for 2–3 minutes, just until the outer skins loosen. Drain and immediately transfer to a bowl of cold water to stop the cooking process. Once cooled, gently pinch each bean to remove the outer skin, revealing the bright green interior.
- Make the Dill pesto
- Once the potatoes are out of the oven and still warm, transfer them to a large bowl. Add the peeled fava beans and a few spoonfuls of dill pesto. Gently toss to coat, adding more pesto to taste. (You can reserve a bit for drizzling on top.)
- Transfer to a serving bowl or platter. Top with optional crumbled feta, crispy shallots, or a final sprinkle of fresh dill or lemon zest. Serve warm, room temp, or chilled — it’s delicious at every stage.
Best ways to enjoy
With grilled or roasted meats – especially chicken, pork, or sausage
With smoked fish – try it with smoked salmon or trout
With a sunny-side egg
Hearty greens – serve it over arugula or spinach
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Storage instructions, reheating
Storage:
- Store leftovers in an airtight container in the fridge for up to 3 days.
- If possible, keep the pesto and feta separate from the potatoes and fava beans until serving to maintain texture and color.
Reheating:
- This salad is delicious cold or at room temperature, but if you prefer it warm, gently reheat the potatoes and fava beans in a skillet over low heat until just warmed through.
- Add the pesto and feta after reheating to keep the herbs fresh and the cheese intact.
Make-ahead tip:
- Roast the potatoes, peel the fava beans, and prepare the pesto up to a day ahead. Assemble right before serving for the best flavor and texture.
Roasted Potatoes with Fava Beans and Dill Pesto Salad
Equipment
- baking sheet
- parchment paper
- saucepan
- slotted spoon
- mixing bowls
- measuring cups and spoons
Ingredients
For the Roasted Potatoes
- 1 ½ lbs new potatoes halved
- 2 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- ½ tsp smoked paprika
For the Fava Beans
- 1 cup shelled and peeled fava beans
- ¼ cup pesto
Garnishes
- ½ cup feta cheese
- fresh herbs, lemon zest
Instructions
- Preheat oven to 425°F (220°C). Toss halved potatoes with olive oil, salt, and pepper. Roast for 25–30 minutes, flipping halfway, until golden and crispy.
- Boil shelled favas for 2–3 minutes, then shock in ice water. Peel the outer skins to reveal bright green beans.
- Make the Dill Pesto or use an already prepared one.
- In a large bowl, combine the warm roasted potatoes and peeled fava beans. Add a few spoonfuls of dill pesto and toss gently to coat. Fold in most of the feta cheese, saving some for topping.
- Transfer to a serving platter. Sprinkle with the remaining feta, plus any optional garnishes like crispy shallots, fresh dill, or lemon zest.
Notes
Nutrition
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Conclusion
Crispy roasted potatoes, tender fava beans, and a herby dill pesto, this salad proves that simple ingredients can make something seriously crave-worthy.
The feta brings that perfect salty finish.
FAQ
Do I have to peel the fava beans?
Technically no, but I highly recommend it. The outer skins can be tough and slightly bitter. Once peeled, the beans are buttery, tender, and much more pleasant to eat.
What if I can’t find fresh broad beans?
Frozen fava beans are a great backup. If those aren’t available, try edamame, green beans, or peas — they’ll still give you a fresh, colorful contrast to the potatoes.
What can I use instead of dill in the pesto?
Parsley, basil, or cilantro can replace dill for a different flavor profile. If you want to tone down the dill’s intensity, you could also mix half dill with another herb.
