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Ingredients
US|METRIC
16 SERVINGS
- 4 potatoes (large round, rather than oval, washed and cut into disks about 1/2″, 1 cm thick)
- 2 Tbsp. extra-virgin olive oil (preferably organic)
- fine sea salt (to taste)
- pesto (basil-pine nut, as desired, I used about 3/4 cup or 180 ml–you can use homemade or store bought)
- 3 tomatoes (large ripe, diced)
- extra virgin olive oil (more, preferably organic, for drizzling)
- 3 leaves fresh basil (thinly sliced)
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NutritionView More
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70Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories70Calories from Fat25 |
| % DAILY VALUE |
| Total Fat3g5% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium50mg2% |
| Potassium260mg7% |
| Protein1g |
| Calories from Fat25 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber1g4% |
| Sugars1g |
| Vitamin A4% |
| Vitamin C20% |
| Calcium2% |
| Iron4% |
* 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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