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Roasted Potatoes With Parsley Pesto Recipe

Roasted Potatoes With Parsley Pesto Recipe

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Ingredients:

Serving

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 tbsp extra virgin olive oil
2 tbsp red wine vinegar
1/2 tsp salt
1/4 tsp crushed red pepper flakes
2 garlic cloves, peeled

Directions:

Preheat oven to 425 degrees.
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.
Place in a large bowl.
To prepare parsley pesto, place parsley and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
Add to potato; toss well to coat.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	94.19 Kcal (394 kJ)
Calories from fat	58.1 Kcal
		% Daily Value*
Total Fat	6.46g	10%
Sodium	268.88mg	11%
Potassium	470.6mg	10%
Total Carbs	6.48g	2%
Sugars	0.85g	3%
Dietary Fiber	4.28g	17%
Protein	1.96g	4%
Vitamin C	73.3mg	122%
Vitamin A	1.2mg	39%
Iron	145mg	806%
Calcium	129mg	13%

Amount Per 100 g
Calories	77.71 Kcal (325 kJ)
Calories from fat	47.94 Kcal
		% Daily Value*
Total Fat	5.33g	10%
Sodium	221.85mg	11%
Potassium	388.3mg	10%
Total Carbs	5.34g	2%
Sugars	0.7g	3%
Dietary Fiber	3.53g	17%
Protein	1.62g	4%
Vitamin C	60.5mg	122%
Vitamin A	1mg	39%
Iron	119.6mg	806%
Calcium	106.4mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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