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Baby Fingerling Hasselback Potatoes with Curry Aioli and Parmesan
COOKING AND BEER10Ingredients
45Minutes
510Calories
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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. fingerling potatoes (baby, I used a tri-color blend)
- 2 Tbsp. olive oil
- fine sea salt
- 1 cup mayo
- 2 Tbsp. hot curry powder (more or less to taste)
- 1/2 tsp. turmeric
- black pepper
- kosher salt
- 1/2 cup shredded Parmesan cheese
- 1 Tbsp. fresh parsley (chopped, garnish, optional)
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NutritionView More
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510Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories510Calories from Fat260 |
| % DAILY VALUE |
| Total Fat29g45% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol20mg7% |
| Sodium1000mg42% |
| Potassium1030mg29% |
| Protein10g |
| Calories from Fat260 |
| % DAILY VALUE |
| Total Carbohydrate54g18% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A8% |
| Vitamin C80% |
| Calcium20% |
| Iron25% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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