Try this Fingerling Potatoes with Oregano Pesto recipe, or contribute your own.
Suggest a better descriptionCombine first 8 ingredients in a food processor; process until smooth. With food processor on, slowly add oil through food chute; process until well blended. Set aside. Preheat oven to 425?. Place potatoes on a jelly roll pan. Bake at 425? for 20 minutes or until tender, stirring occasionally. Place potatoes in a large bowl; add 1/3 cup pesto, tossing gently to coat. Note: Store remaining pesto in an airtight container in refrigerator for up to 1 week. Note: Any kind of potato will work in place of the fingerlings. Just cut them up into 2 inch chunks. Recipe by: Cooking Light Posted to EAT-LF Digest by "Sherilyn"
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Serving Size: 1 Serving (932g) | ||
Recipe Makes: 4 | ||
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Calories: 773 | ||
Calories from Fat: 61 (8%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.8g | 9 % | |
Saturated Fat 1.5g | 8 % | |
Monounsaturated Fat 2.6g | ||
Polyunsanturated Fat 1.9g | ||
Cholesterol 2.2mg | 1 % | |
Sodium 121.3mg | 4 % | |
Potassium 4181.5mg | 110 % | |
Total Carbohydrate 165g | 49 % | |
Dietary Fiber 28.3g | 113 % | |
Sugars, other 136.7g | ||
Protein 22.3g | 32 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 773
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