Moroccan-Style Roast Potatoes
Recipe: #18429
April 09, 2015
Categories: Side Dishes, Potatoes, Moroccan, Sunday Dinner, Gluten-Free No Eggs, Vegetarian, Spicy, Kosher Dairy, more
"I saw this amazing picture on food fox blog and im recreating the pesto , fingers crossed"
Original is 6 servings
Ingredients
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- PESTO
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- DIPPING SAUCE
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Nutritional
- Serving Size: 1 (350.9 g)
- Calories 417.4
- Total Fat - 23.7 g
- Saturated Fat - 3.4 g
- Cholesterol - 0 mg
- Sodium - 483.8 mg
- Total Carbohydrate - 47.2 g
- Dietary Fiber - 6.8 g
- Sugars - 4.4 g
- Protein - 6.7 g
- Calcium - 86.8 mg
- Iron - 2.5 mg
- Vitamin C - 42.5 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Blend pesto ingredients in food processor until smooth.
Step 2
Slice par-boiled potatoes into large wedges.
Step 3
Mix pesto and olive oil well, then drizzle over potatoes and toss to coat well. Don’t worry if potatoes break apart a little bit.
Step 4
Season coated potatoes well with salt and pepper, then place in a preheated oven at 400 C for 15-20 minutes, or until browned on the edges.
Step 5
Serve hot with coriander dressing.
Step 6
For coriander yoghurt dressing: blend coriander leaves with the yoghurt and season with salt and pepper.
Tips
No special items needed.
0 Reviews
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