Try this Boiled Potatoes. Can serve with Olive Tapenade recipe, or contribute your own.
Suggest a better descriptionNOTE FROM THE TEST KITCHEN Use small red potatoes measuring about 1 1/2 inches in diameter.
1. Bring 6 cups water, potatoes, and salt to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are just tender when pierced with knife, 10 to 15 minutes.
2. Reserve 1/4 cup cooking water. Drain potatoes and return them to pan. Combine tapenade, lemon juice, and 2 tablespoons cooking water in bowl. Add tapenade mixture to potatoes and fold gently to incorporate. Add remaining 2 tablespoons cooking water as needed to adjust consistency. Transfer potatoes to serving bowl, sprinkle with parsley, drizzle with oil, and serve.
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Serving Size: 1 Serving (189g) | ||
Recipe Makes: 5 Servings | ||
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Calories: 175 | ||
Calories from Fat: 51 (29%) | ||
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Amt Per Serving | % DV | |
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Total Fat 5.7g | 8 % | |
Saturated Fat 0.8g | 4 % | |
Monounsaturated Fat 3.9g | ||
Polyunsanturated Fat 0.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 11.5mg | 0 % | |
Potassium 832.2mg | 22 % | |
Total Carbohydrate 29.1g | 9 % | |
Dietary Fiber 3.1g | 13 % | |
Sugars, other 25.9g | ||
Protein 3.5g | 5 % | |
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: 175
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