RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 6013
| View Recipe |
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| Recipe Name: |
Tricolor Potatoes with Pesto and Parmesan - Copy |
| Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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| Course: |
Side Dish |
Used in Baskets: |
No |
| Base: |
Potato |
Kosher: |
Dairy |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
10 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
10 |
| Cooking Time: |
55.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
400 |
Approx. Cost/Serving: |
$1.61
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| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 0
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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: |
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| Comments: |
Farmers' markets offer the widest selection of fresh baby potatoes, but if you can't find golf-ball-size versions of any of the varieties in this recipe, simply purchase large potatoes and cut them into 1 ½-inch pieces.
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Ingredients:
10.5 Tablespoons oil, olive
1.33 Cups basil, fresh packed
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Directions:
Blend 4 tablespoons olive oil, basil, shallots, and garlic in processor until smooth. Season basil sauce to taste with salt and pepper. (Can be made 8 hours ahead. Cover and refrigerate.)
Preheat oven to 400 degrees. Spray large baking sheet with nonstick spray. Toss all potatoes with 4 tablespoons olive oil, salt, and pepper in large bowl to coat. Transfer to prepared baking sheet. Roast potatoes until almost tender, about 35 minutes. Pour basil sauce over potatoes and toss to coat. Continue roasting potatoes until golden brown and tender when pierced with skewer, about 20 minutes longer.
Transfer potatoes to serving bowl. Add cheese and toss to coat. |
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| Nutrition per Serving: |
| Calories: |
353 |
Total Carbs: |
36.5 |
Net Carbs: |
0.0 |
| Cholesterol: |
10.0 |
Fat: |
16.9 |
Protein: |
10.07 |
| Fiber: |
3.47 |
Sodium: |
1.20 |
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