For those of you that know me, you know I´m a sucker for potatoes. These roasted Spanish potatoes with spinach pesto are no exception. Loaded with so many flavors, easy to make and done in under 30 minutes. Get your taste buds ready for the ride of a lifetime.
Seriously folk´s, these potatoes are so good they will blow you away. You can serve them as a tapas appetizer or even as a side dish. Either way you go, these pesto potatoes are gonna be a huge hit.
To make this recipe I used yukon gold potatoes, just because they have great texture when you roast them. I also used an awesome extra virgin Spanish olive oil. This is what flavors the pesto sauce and the potatoes. Such an important ingredient in this recipe.
TIPS & TRICKS to make this recipe: When cutting your potatoes, make sure they´re all the same size, that way they roast evenly. As stated before, I used yukon gold potatoes, but you can use any type of potatoes you like. To make the spinach pesto, I used fresh spinach. Get the bagged kind, it´s pre-cleaned, pre-cut and inexpensive. If your pesto sauce is too thick, add a little more olive oil to thin it out.
Key Ingredients & Cookware I used in this Recipe:
FOOD PROCESSOR
EXTRA VIRGIN SPANISH OLIVE OIL
Watch the Video Below on How to Make Roasted Spanish Potatoes with Spinach Pesto
Roasted Spanish Potatoes with Spinach Pesto
Ingredients
FOR THE POTATOES:
- 2 medium sized yukon gold potatoes
- 1 tbsp extra virgin Spanish olive oil
- 1 tsp sweet smoked Spanish paprika
- pinch sea salt
- pinch black pepper
FOR THE SPINACH PESTO:
- 1 tbsp blanched almonds
- 1 tbsp pine nuts
- 2 cups fresh spinach
- 10 fresh basil leaves
- 1 clove garlic
- 1/4 cup mild manchego cheese
- 2 tbsp extra virgin Spanish olive oil
- pinch sea salt
- pinch black pepper
Instructions
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Cut 2 medium sized potatoes in half, cut each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter down the middle and cut 4 evenly sized chunks, add the potatoes into a large bowl, drizzle in 1 tbsp extra virgin olive oil, 1 tsp sweet smoked paprika and season with sea salt & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F
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Meanwhile make the spinach pesto, dry roast 1 tbsp pine nuts & 1 tbsp blanched almonds for 3 to 4 minutes on the stove top and set aside, add 2 cups tightly packed spinach into a food processor, 8 to 10 fresh basil leaves, 1 large clove of garlic, the toasted nuts, 1/4 cup shredded mild manchego cheese, a generous 2 tbsp extra virgin olive oil and season with sea salt & black pepper, process on a low speed until everything comes together and you form a creamy sauce, set aside
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After 20 minutes remove the potatoes from the oven and transfer to a bowl, pour the pesto sauce over the potatoes and gently mix together until well combined, add to a serving dish and enjoy!
Recipe Notes
Get the Extra Virgin Spanish Olive Oil that I used to make these potatoes.
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