Roasted Potatoes With Parsley Pesto |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 5 |
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Oven roasted potatoes tossed in a tasty parsley pesto. Taken from Cooking Light. Ingredients:
6 cups potatoes, in 1 inch cubes (about 2 1/2 lbs) |
4 cups fresh parsley leaves (fresh) |
1 cup cucumber, peeled and chopped |
1/2 cup arugula (trimmed) |
1/2 cup basil leaves (fresh) |
1/2 cup mint leaf (fresh) |
1/2 cup romaine lettuce, torn |
2 tablespoons extra virgin olive oil |
2 tablespoons red wine vinegar |
1/2 teaspoon salt |
1/4 teaspoon crushed red pepper flakes |
2 garlic cloves, peeled |
Directions:
1. Preheat oven to 425 degrees.
2. Place the potato on a jelly-roll pan coated with cooking spray and ake at 425 degrees for 40 minutes or until tender, stirring occasionally.
3. Place in a large bowl.
4. To prepare parsley pesto, place parsley and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
5. Add to potato; toss well to coat.
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