Roasted Potatoes With Parsley Pesto

jonesies's Note:

Oven roasted potatoes tossed in a tasty parsley pesto. Taken from Cooking Light.

• Total Time: 50 mins
• Prep Time: 10 mins
• Cook Time: 40 mins

Ingredients:

Servings: 5

• 6 cups potatoes , in 1 inch cubes (about 2 1/2 lbs)
• 4 cups fresh parsley leaves (fresh)
• 1 cup cucumber , peeled and chopped
• ½ cup arugula (trimmed)
• ½ cup basil leaves (fresh)
• ½ cup mint leaf (fresh)
• ½ cup romaine lettuce , torn
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• ½ teaspoon salt
• ¼ 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.