Roasted Potatoes With Parsley Pesto

• 6 cups potatoes, in 1 inch cubes (about 2 1/2 lbs)
• 4 cups fresh parsley leaves (fresh)
• 1 cup cucumber, peeled and chopped
• 12 cup arugula (trimmed)
• 12 cup basil leaves (fresh)
• 12 cup mint leaf (fresh)
• 12 cup romaine lettuce, torn
• 2 tablespoons extra virgin olive oil
• 2 tablespoons red wine vinegar
• 12 teaspoon salt
• 14 teaspoon crushed red pepper flakes
• 2 garlic cloves, peeled

1. Preheat oven to 425 degrees.
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. Place in a large bowl.
4. To prepare parsley pesto, place parsley and remaining ingredients in a food processor; process until smooth, scraping sides of processor bowl occasionally.
5. Add to potato; toss well to coat.

potatoes, parsley, cucumber, arugula, basil, mint leaf, romaine lettuce, extra virgin olive oil, red wine vinegar, salt, red pepper, garlic

Taken from www.food.com/recipe/roasted-potatoes-with-parsley-pesto-225155 (may not work)