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Roasted Spanish Potatoes with Spinach Pesto

Course Appetizer, Side Dish
Cuisine Spanish
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Author Albert Bevia @ Spain on a Fork

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

  1. 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

  2. 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

  3. 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.