dish
Smashed Fingerling Potatoes with Roast Garlic-Basil Oil

12
Serves
256
Calories
13
Nutrients
10
Vitamins

Ingredients

1 cup roasted, peeled garlic cloves
1 cup apple juice
3/4 cup fresh basil leaves
1/4 cup flat leaf parsley
1/2 cup extra virgin olive oil
5 pounds Fingerling potatoes , washed
1 cup plain, low-fat yogurt

Cooking Instructions

1. In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.

2. While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.

3. Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.

4. Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.

5. Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.

Serving Size: about 1 cup

Nutrition Information

Number of Servings: 12
Calories
256
Protein
7 g
Total Carbohydrate
43 g
Dietary Fiber
5 g
Soluble Fiber
0 g
Insoluble Fiber
0 g
Sugar
7 g
Total Fat
9 g
Saturated Fat
1 g
Monounsaturated Fat
7 g
Polyunsaturated Fat
1 g
Trans Fatty Acid (tfa)
0 g
Cholesterol
0 mg
Omega-3 Fatty Acid
0 g
Omega-6 Fatty Acid
1 g
Percent Calories from Protein
10 %
Percent Calories from Carbohydrate
60 %
Percent Calories from Fat
30 %
Vitamin A
46 IU
Vitamin B1- Thiamin
0 mg
Vitamin B2 - Riboflavin
0 mg
Vitamin B3 - Niacin
1 mg
Vitamin B6
0 mg
Vitamin B12
0 mcg
Biotin
0 mcg
Vitamin C
43 mg
Vitamin D
0 IU
Folate
3 mcg
Vitamin E
1 IU
Vitamin K
0 mcg
Pantothenic Acid
0 mg
Calcium
130 mg
Iron
3 mg
Phosphorus
30 mg
Potassium
1086 mg
Sodium
17 mg
Zinc
0 mg