2poundssmall tri-color potatoeshalved or quartered if larger
2tablespoonsolive oil
salt and pepper to taste
4slicesof baconcooked until crispy and chopped
For the Pesto
1/2cupfresh basil
1cupbaby spinach
1cupwatercress
1clovegarlic
2tablespoonschopped walnuts
1/4cupextra virgin olive oil + 2 oz. water
squeeze fresh lemon juiceabout 1 tablespoon
salt and pepper to taste
1/3cupfreshly grated parmesan
Instructions
Preheat oven to 425°F convection roast. If you don't have a convection setting, preheat to 450°F.
Toss potatoes with olive oil, salt and pepper and place on a baking sheet in a single layer.
Roast for 20-25 minutes, tossing occasionally while cooking until crispy.
While potatoes roast, make the pesto by adding basil, spinach, watercress, garlic and walnuts to a food processor. Process until finely chopped.
Scrape down the sides then turn the food processor on again and add the olive oil and water while running. Add more water if needed to get desired consistency. I don't mind this pesto being on the thicker side since it's coating the potatoes rather than being used as a pasta sauce.
Season to taste with salt and pepper then stir in parmesan. Set aside until potatoes are done roasting.
To assemble, toss roasted potatoes, pesto and bacon together in a large bowl.
Serve immediately.
Video
Notes
*Use whatever greens you have on hand. Basil, spinach and watercress can be swapped out for other greens/herbs or quantities of each varied based on what you have as long as it's 2.5 cups of greens total.