Potatoes With Anchovy and Pesto
Updated April 28, 2016
Sam Kaplan for The New York Times. Food stylist: Brett Kurzweil. Prop stylist: Randi Brookman Harris.
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
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Ingredients
About 2 pounds potatoes
2 cups fresh basil leaves
1 clove garlic
2 tablespoons pine nuts
4 anchovy fillets
¼ cup olive oil
½ cup grated Parmesan
2 to 4 tablespoons oil
Nutritional analysis per serving (4 to 6 servings)
28 grams carbs; 11 milligrams cholesterol; 334 calories; 13 grams monosaturated fat; 4 grams polyunsaturated fat; 4 grams saturated fat; 21 grams fat; 3 grams fiber; 254 milligrams sodium; 9 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 375.
- Step 2
Slice potatoes up to ¼-inch thick.
- Step 3
In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, ¼ cup olive oil and ½ cup grated Parmesan. Pulse until blended, adding another 2 to 4 tablespoons of oil until smooth.
- Step 4
Toss with potatoes. Layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.
Private Notes
Comments
How many potatoes?
2 pounds.