Healthier Potato Panache
This is a colourful and zesty way to serve potatoes at holiday dinners (and offers more vegetable variety than traditional scalloped potatoes). I discovered this dish one summer in Italy and it has been a favourite ever since. If you add the potatoes warm to the sautéed vegetables, they’ll absorb the flavours and improve the finished dish.
Best Health magazine, December 2012; Photo by Maya Visnyei
| Servings |
| 8servings |
| Servings |
| 8servings |
Ingredients
- 3 medium potatoes peeled and cubed
- 1/2 red onion diced
- 1/2 yellow pepper diced
- 3 cloves garlic minced
- pinch red chili flakes
- 2 tsp fresh rosemary chopped
- 3 tbsp extra virgin olive oil
- 2 tomatoes diced
- 2 handfuls baby spinach washed
- 2 tbsp lemon juice
- Salt and pepper to taste
- 3 tbsp Parmesan cheese freshly grated
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Boil potatoes in a large pot until soft, approximately 15 minutes.
- While potatoes are cooking, sauté red onion, yellow pepper, garlic, chili flakes and rosemary in olive oil until onions and peppers have softened, approximately five minutes. Turn off heat and add tomatoes, spinach and lemon juice.
- When potatoes are done, strain and add them to sautéed vegetables and toss together. Season to taste with salt and pepper. Sprinkle with Parmesan.
Recipe Notes
Per serving: 131 calories, 3 g protein, 6 g fat (1 g saturated fat), 19 g carbohydrates, 3 g fibre, 2 mg cholesterol, 42 mg sodium
