RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 2240
| View Recipe |
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| Recipe Name: |
Ricotta Smashed Potatoes |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
2008-01-10
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
No |
| Ethnicity: |
Italian |
Kosher for Passover: |
No |
| Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
| Cooking Time: |
10.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$0.66
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
Cup
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Tested: |
Yes |
| Wine Type: |
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Wine Suggestion: |
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| Equipment Needed: |
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| Suggested Sides: |
Serve with Roast Citrus Chicken With Lemon-Thyme Gravy |
| Comments: |
If you prefer, you can use small red-skinned or Yukon Gold potatoes and leave the peel on.
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Ingredients:
0.5 Cup cheese, ricotta, part skim
0.25 Cup parsley, flat-leaf chopped
1 to taste salt and pepper
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Directions:
Place the potatoes into a pot of cold water over medium-high heat.
Bring the water to a bubble and cook the potatoes until tender, about 10 minutes depending on their size.
Drain the potatoes and return them to their cooking pot to dry off and cool down slightly.
Add a splash of chicken stock, the ricotta, grated Parmigiano and parsley to the potatoes and smash them.
Place with the lid on the pot to keep them warm and reserve |
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| Nutrition per Serving: |
| Calories: |
173 |
Total Carbs: |
25.2 |
Net Carbs: |
19.1 |
| Cholesterol: |
11.0 |
Fat: |
3.1 |
Protein: |
4.54 |
| Fiber: |
6.10 |
Sodium: |
17.50 |
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