Cut 2 medium sized potatoes in half, cut each half in half to end up with 4 evenly sized quarters from each potato, cut each quarter down the middle and cut 4 evenly sized chunks, add the potatoes into a large bowl, drizzle in 1 tbsp extra virgin olive oil, 1 tsp sweet smoked paprika and season with sea salt & black pepper, toss together until well combined, add the potatoes into a baking tray lined with parchment paper, make sure they´re all in a single layer, add into a preheated oven, bake + broil option 250 C - 475 F

Meanwhile make the spinach pesto, dry roast 1 tbsp pine nuts & 1 tbsp blanched almonds for 3 to 4 minutes on the stove top and set aside, add 2 cups tightly packed spinach into a food processor, 8 to 10 fresh basil leaves, 1 large clove of garlic, the toasted nuts, ¼ cup shredded mild manchego cheese, a generous 2 tbsp extra virgin olive oil and season with sea salt & black pepper, process on a low speed until everything comes together and you form a creamy sauce, set aside

After 20 minutes remove the potatoes from the oven and transfer to a bowl, pour the pesto sauce over the potatoes and gently mix together until well combined, add to a serving dish and enjoy!