Roasted Potatoes With Parsley Pesto

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. 1

   Preheat oven to 425 degrees.

2. 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. 3

   Place in a large bowl.

4. 4

   To prepare parsley pesto, place parsley and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.

5. 5

   Add to potato; toss well to coat.