Roasted Potatoes With Parsley Pesto

Submitted by jonesies

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

 

• Ready In: 50mins
• Ingredients: 12
• Serves: 5

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.