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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 255.7
  • Total Fat: 13.9 g
  • Cholesterol: 0.0 mg
  • Sodium: 665.8 mg
  • Total Carbs: 30.3 g
  • Dietary Fiber: 3.8 g
  • Protein: 4.0 g

View full nutritional breakdown of Potatoes Pistou calories by ingredient
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Potatoes Pistou

Submitted by: 60SIXTY

Introduction

For smaller servings, you can make the Pistou and freeze in portions for recipes. Cheese is not calculated.
Found this recipe somewhere unknown on the internet about ten years ago. I modified the amount of oil by 50% and added lemon juice.
Diabetic needing 3 D. Carbs = 45 grams carbohydrates.
680 grams of potato = about 1.5 pounds.
one serving is about 170 grams of potato
170 grams of potato = 122 calories / potato only & 24 grams of net carbs. Therefore about 1.5 diabetic carbs per serving.

This recipe needs to be served with low calorie foods. Can be served with fish and low calorie veggies such as zucchini.
For smaller servings, you can make the Pistou and freeze in portions for recipes. Cheese is not calculated.
Found this recipe somewhere unknown on the internet about ten years ago. I modified the amount of oil by 50% and added lemon juice.
Diabetic needing 3 D. Carbs = 45 grams carbohydrates.
680 grams of potato = about 1.5 pounds.
one serving is about 170 grams of potato
170 grams of potato = 122 calories / potato only & 24 grams of net carbs. Therefore about 1.5 diabetic carbs per serving.

This recipe needs to be served with low calorie foods. Can be served with fish and low calorie veggies such as zucchini.

Number of Servings: 4

Ingredients

    1-1/2 pounds potatoes [small red]
    1 tsp salt
    Optional grated Parmesan [not in nutrition calculation]
    Reserve 1 cup of cooking water from the potatoes
    1 cup pistou [recipe follows]

    Provencal Pistou - Makes 1 cup
    4 [or 5] cloves garlic, peeled
    2 cups loosely packed fresh basil leaves
    1/4 cup extra virgin olive oil
    1/4 cup lemon juice
    Sea salt to taste (about 1/8 teaspoon)






Directions

Provencal Pistou - Makes 1 cup / reserve 1/4 for table.
4 or 5 cloves garlic, peeled
2 cups loosely packed fresh basil leaves
1/4 cup extra virgin olive oil
1/4 cup lemon juice
Sea salt to taste (about 1/8 to 1/4 teaspoon)
Puree all ingredients in a small food processor until a smooth paste is formed. Or, grind the garlic (chopped first) with the salt and basil in a mortar and pestle until pasty, then blend in the olive oil. Serve immediately or freeze in small amounts.
*
Potatoes Pistou
Place the potatoes and salt in a large pot with enough water to cover by one inch. Bring to a boil. Cook until the potatoes are completely tender all the way through when pierced, about 20 minutes.
Reserve 1 cup cooking water then drain the potatoes. Return the potatoes to the pot and smash with a potato masher you want them to be a bit coarse and chunky. Add a spoonful or so of the reserved cooking water if the potatoes seem dry.
Reserve 1/4 cup of the pistou for serving at table. Pour the remaining pistou over the potatoes and lightly mash in. Add salt and pepper to taste.
Serve the potatoes drizzled with a bit of the reserved pistou and a light dusting of grated Parmesan or Gruyere cheese.



Number of Servings: 4

Recipe submitted by SparkPeople user 60SIXTY.






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