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Potato-Pesto Bake

Yield 6 servings (serving size: 3/4 cup).

Ingredients

  • 1 tablespoon slivered almonds, toasted
  • 2 garlic cloves
  • 1 cup basil leaves
  • 1 cup parsley sprigs
  • 2 tablespoons fat-free, less-sodium chicken broth
  • 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese
  • 2 tablespoons lemon juice
  • 4 teaspoons olive oil, divided
  • 1/2 teaspoon salt
  • Cooking spray
  • 6 cups (1/8-inch-thick) sliced red potatoes (about 2 pounds), divided
  • 2 tablespoons (1/2 ounce) finely grated fresh Romano cheese, divided
  • 1/2 cup fat-free, less-sodium chicken broth

Nutrition Information

  • calories 175
  • caloriesfromfat 27 %
  • fat 5.3 g
  • satfat 1.3 g
  • monofat 3 g
  • polyfat 0.5 g
  • protein 5.8 g
  • carbohydrate 27.4 g
  • fiber 3.3 g
  • cholesterol 5 mg
  • iron 2.8 mg
  • sodium 277 mg
  • calcium 100 mg

How to Make It

  1. Preheat oven to 425°.

  2. Drop the almonds and garlic through food chute with food processor on, and process until minced. Add basil and parsley; process until finely chopped. Add 2 tablespoons broth, 2 tablespoons cheese, lemon juice, 2 teaspoons oil, and salt; process until smooth.

  3. Spread 2 teaspoons oil in an 11 x 7-inch baking dish coated with cooking spray. Arrange 2 cups potatoes in bottom of baking dish; spread 3 tablespoons basil mixture over potatoes, and sprinkle with 2 teaspoons cheese. Repeat the procedure with 2 cups potatoes, 3 tablespoons basil mixture, and 2 teaspoons cheese. Top with 2 cups potatoes.

  4. Microwave 1/2 cup broth at high 1 1/2 minutes or until very hot. Pour over potatoes; spread remaining basil mixture over potatoes. Cover with foil; bake at 425° for 45 minutes. Uncover; sprinkle with 2 teaspoons cheese, and bake an additional 15 minutes or until tender.