Roasted Potatoes With Kale Pesto
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Instructions
Par boil your potatoes so they are soft, but not to the point of mush. Drain and toss with enough oil to cover, paprika, garlic powder, salt and pepper. Spread out on a baking sheet and bake on 450 until crispy (about 40 mins).
For the Pesto:
Remove the hard stem from the kale and drop into boiling water. Boil kale until soft. This only takes a few minutes.
Drain off the kale and put into a food processor with the garlic, walnuts and cheese. Pulse until finely ground.
Drizzle in enough olive oil to bind it all together. You want it nice and thick, not oily and runny.
While the potatoes are still warm, dollop the pesto over the top.
