Warm Potatoes with Basil Vinaigrette

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Warm Potatoes with Basil Vinaigrette

 

Recipe By :Abigail Johnson Dodge, Fine Cooking magazine

Serving Size : 0 Preparation Time :0:00

Categories : Grains, Pilafs & Potatoes Vegetarian

 

 

Amount Measure Ingredient -- Preparation Method

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1 3/4 lb. small red potatoes -- scrubbed

1/2 cup packed basil leaves

1 small clove garlic

3 Tbs. red-wine vinegar

1 Tbs. Dijon mustard

3/4 tsp. salt

Freshly ground black pepper to taste

2/3 cup canola oil

 

Steam the potatoes until tender, about 15 min. In a food processor, combine

the basil, garlic, vinegar, mustard, salt, and pepper. With the machine

running, gradually add the oil until completely incorporated. When the

potatoes are cool enough to handle, halve or quarter them, depending on

their size. Put them in a serving bowl and drizzle with about 1/2 cup of the

vinaigrette. Serve warm, with extra vinaigrette on the side, if you like.

 

 

 

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Per serving: 1300 Calories (kcal); 146g Total Fat; (99% calories from fat);

1g Protein; 2g Carbohydrate; 0mg Cholesterol; 1787mg Sodium

Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 29 Fat;

0 Other Carbohydrates

 

NOTES : Take a summery approach to steamed potatoes. A creamy basil dressing

adds color and flavor to tender potatoes.

Though this dressing can be whisked by hand, I prefer to use a food

processor, which mixes it to a wonderful shade of green. Serves four; yields

about 3/4 cup vinaigrette.

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0