POTATOES WITH ANCHOVY AND PESTO
Provided by Mark Bittman
Categories weekday, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375.
- Slice potatoes up to 1/4-inch thick.
- In a food processor, combine 2 cups basil leaves, 1 clove garlic, 2 tablespoons pine nuts, 4 anchovy fillets, 1/4 cup olive oil and 1/2 cup grated Parmesan. Pulse until blended, adding another 2 to 4 tablespoons of oil until smooth.
- Toss with potatoes. Layer in an 8-by-10 baking dish and bake until top is browned and potatoes are done, about 55 minutes.
Nutrition Facts : @context http, Calories 322, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 21 grams, Fiber 4 grams, Protein 8 grams, SaturatedFat 4 grams, Sodium 237 milligrams, Sugar 1 gram, TransFat 0 grams
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