The Hippy Gourmet makes Roasted Potatoes with Kale Pesto Recipe Video
Summary
Ingredients
| Red potato | 300 Gram | |
| Olive oil | 1 Tablespoon | |
| Salt | To Taste | |
| White pepper | 1⁄4 Teaspoon | |
| Seasoned salt | 1⁄2 Tablespoon | |
| Ground paprika | 1⁄4 Tablespoon | |
| For kale pesto | ||
| Kale bunch | 200 Gram | |
| Water | 4 Cup (64 tbs) | |
| Salt | 1⁄2 Tablespoon | |
| Walnut | 1 1⁄2 Cup (24 tbs) | |
| Garlic clove | 8 Large | |
| Olive oil | 1⁄4 Cup (4 tbs) | |
| Shredded parmesan cheese | 1⁄4 Cup (4 tbs) | |
Nutrition Facts
Serving size
Calories 523 Calories from Fat 382
% Daily Value*
Total Fat 45 g68.5%
Saturated Fat 6.1 g30.6%
Trans Fat 0 g
Cholesterol 6.9 mg2.3%
Sodium 1554.8 mg64.8%
Total Carbohydrates 26 g8.5%
Dietary Fiber 5.4 g21.5%
Sugars 2 g
Protein 12 g24.8%
Vitamin A 164.6% Vitamin C 116.4%
Calcium 21.4% Iron 16.9%
*Based on a 2000 Calorie diet
Directions
1. Pre-heat the oven at 450F.
2. Par boil red potatoes, and dice into 4 pieces.
3. Remove the stems from kale leaves.
MAKING
4. For Roasted potatoes, in a mixing bowl, place potatoes, olive oil, salt, paprika, white pepper, seasoned salt and toss gently to mix all ingredients.
5. In a baking tray, arrange the potatoes in a single layer, sprinkle some ground paprika.
6. Bake at 450F for 40 minutes.
7. For Kale pesto, in a deep pan place the kale leaves.
8. In another pan boil water with salt.
9. Pour the boiling water onto the kale, boil for another 10 minutes.
10. In a frying pan, dry roast the walnuts.
11. In a blender, place garlic and walnuts and blend. Add drained kale leaves, Parmesan cheese and olive oil, blend again.
SERVING
12. Sprinkle some shredded Parmesan onto the baked potato and serve hot with kale pesto.
Chef
