Roasted Spanish Potatoes with Spinach Pesto

Roasted Spanish Potatoes with Spinach Pesto


Bienvenido’s welcome to my channel
before we get started don’t forget to pick up your Spain on a Fork t-shirt that
way when you’re making these recipes you can feel like you’re a part of the show
you will find all this merchandise for sale below this video anyways today we
are possibly making one of the best potato dishes ever we’re talking roasted
Spanish potatoes with a spinach pesto ladies and gentlemen this is where Spain
meets Italy for an explosion of flavors these potatoes are very easy to make
takes minimal effort and they’re done in about 25 minutes
you can serve this as a tapas appetizer or even as a side dish
now really quick two things to make this recipe I’m gonna be using some yukon gold potatoes
as always wow what a great juggler okay not really it’s only two potatoes
seriously guys yukon gold potatoes great flavor & texture to them and the second
thing make sure you use a good quality extra virgin olive oil this is gonna
flavor those potatoes and the pesto sauce such an important ingredient in this recipe
don’t settle for anything less to make this recipe I’m using an
extra virgin Spanish olive oil from the Georgetown olive oil company this one is
made with the hojiblanca olive such an incredible olive big aromatics big bold flavors
one of the best Spanish olive oils I have ever tasted get yourself a bottle of this
link in the description box below we’re gonna begin by washing a couple of
yukon gold potatoes I’m using three small ones but you can use two medium ones
make sure you scrub them well we are leaving the skins on there
this gives the potatoes a beautiful rustic flavor then pat them completely dry
and to cut the potatoes I’m gonna cut each potato in half and then each half in half
to end up with four evenly sized quarters cut each quarter right down the middle
and cut them into chunks that are about three quarters of an inch thick
and you could discard the ends if they’re too small and as you’re cutting your potatoes
add them into a large bowl next I’m gonna drizzle in two tablespoons of
extra virgin olive oil to the potatoes 1 teaspoon of sweet smoked Spanish paprika
and season with sea salt and freshly cracked black pepper and we’re gonna
toss this together until everything is well combined such an important
step you want all these seasonings and that olive oil to be covering each piece of potato
then I’m gonna add the potatoes into a baking tray lined with
parchment paper and make sure that they’re all in a single layer that way
they all cook evenly and let’s add our potatoes into a preheated oven bake and broil option
250 degrees Celsius 475 degrees Fahrenheit while our potatoes
are roasting in the oven let’s make our spinach pesto I’m gonna add 1 tbsp of raw
pine nuts into a fry pan and 1 tablespoon of raw blanched almonds heat
this with a medium heat and start dry roasting these nuts the secret when your
dry roasting nuts make sure that you mix them continuously that way they
don’t burn and they all roast evenly after roasting these nuts for about 4 minutes
and they have a beautiful golden color to them let’s go ahead and remove
this from the heat transfer them to a bowl and set it aside next up I’m gonna
grab two cups of tightly packed bagged spinach and add it into a food processor
you guys know that I love bagged spinach because it’s pre-cut it’s
pre washed and it’s inexpensive then I’m gonna add in between 8 to 10 fresh basil leaves one large clove of garlic I cut in half
finely shred in about a quarter cup of a mild queso Manchego you can use
whatever type of cheese that you want here add the toasted pine nuts and toasted almonds
pour in a generous 2 tablespoons of extra virgin Spanish olive oil
and season generously with sea salt and freshly cracked black pepper
and we’re gonna process this on a low speed between two to three minutes until
everything is well combined after about one minute you wanna get in there
remove the lid and just bring all that mixture down that
way everything is perfectly combined and continue to run the food processor about
two minutes later let’s turn this off remove the lid and check this out guys
look at that beautiful texture this pesto looks insanely delicious
after roasting our potatoes for exactly 20 minutes let’s go ahead and take them out
of the oven I’m gonna add the potatoes into a large bowl grab our spinach pesto
add it in there and mix this all together until it’s well combined again
guys you want that pesto to be covering each piece of potato and we’ll transfer
this into a serving dish and this is ready to go seriously guys look how amazing these
potatoes look and the aromas coming out of here are insane let’s try this and
see how it turned out here we go that’s so good that pesto with the
spinach Wow it’s absolutely a thriller man and then
those potatoes have a beautiful texture to them and then that
sweet smoked Spanish paprika just all these flavors are just dancing inside such a
great dish so easy to make done in under 30 minutes before I go I’d like to give
out a quick shout out to one of my patreons Robert Jefferson aka the Kamakura Gardener again Robert thank you so much for all your support
I truly appreciate you for the rest of you if you wanna support me on patreon
helps me with ingredients & equipment to continue making videos like this you’ll find that link in the description box below or iCard above if you enjoyed today´s video hit that like button
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smash that subscribe button until the next time…Hasta Luego!!

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