Potatoes Pistou
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1-1/2 pounds potatoes [small red]1 tsp saltOptional grated Parmesan [not in nutrition calculation]Reserve 1 cup of cooking water from the potatoes1 cup pistou [recipe follows]Provencal Pistou - Makes 1 cup4 [or 5] cloves garlic, peeled2 cups loosely packed fresh basil leaves1/4 cup extra virgin olive oil1/4 cup lemon juice Sea salt to taste (about 1/8 teaspoon)
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.
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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.
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.
Nutritional Info 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
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