Potato-Pesto Bake

Recipe from

Nutritional 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

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

Preparation

Preheat oven to 425°.

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.

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.

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.

Note:

July 1998
My Notes

Only you will be able to view, print, and edit this note.

Add Note