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Kale Pesto Oven-Roasted Potatoes

Course Side Dish
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Servings 4 - 6
Author Sarcastic Cooking

Ingredients

  • For the Potatoes:
  • 5 Large Russet Potatoes cubed
  • 3 Tablespoons Olive Oil
  • Pinch Salt and Pepper
  • ………………………….
  • For the Pesto:
  • 2 Cups Chopped Kale
  • ¼ Cup Pine Nuts
  • ½ Teaspoon Salt
  • ¼ Teaspoon Pepper
  • 2 Cloves Garlic
  • 1 Tablespoon Chopped Parsley
  • 2 Tablespoons Lemon Juice
  • 2 Tablespoons Grated Parmesan
  • ½ Cup Olive Oil

Instructions

  1. Preheat the oven to 400 degrees F.
  2. Cut potatoes into cubes. Soak the potatoes in a large bowl of ice water for at least ten minutes while the oven warms up. After ten minutes, pat potatoes dry on a dish towel.
  3. Place cubed potatoes on a medium baking sheet. Toss potatoes together with olive oil and salt and pepper. Bake in the oven for 35 minutes, tossing a few times in between.
  4. While the potatoes roast, add cheese, pine nuts, salt, pepper, and garlic to a food processor. Pulse for a few minutes until the garlic and nuts are a small mince. Add in the kale, parsley, lemon juice, and olive oil. Pulse until smooth, 1-2 minutes.
  5. When potatoes are roasted, add to a large bowl along with three tablespoons of pesto. Toss together to evenly coat. Serve right away.