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Ingredients
- 3 lbs. potatoes
- ½ cup fresh basil – chopped
- 2 vine ripe tomatoes – blanched
- 2 cloves garlic – chopped
- ¼ cup Parmesan cheese – grated
- Juice of ½ lemon
- ½ tsp. salt
- ¼ tsp. black pepper
- ¼ tsp. red pepper flakes
- ½ tsp. dried oregano
- 3 tablespoons olive oil
Directions
- Boil the potatoes until fork tender; drain and cut the potatoes into quarters. Add the garlic while the potatoes are still warm.
- In a small sauce pot quickly blanch the tomatoes for a minute. Set the tomatoes aside to cool. When the tomatoes are cool gently remove the skin and dice the tomatoes.
- Add tomatoes to the potatoes and garlic.
- Add the basil, salt, red pepper flakes, black pepper and oregano.
- Combine the olive oil, lemon juice and Parmesan cheese in a small bowl and mix. Add this dressing to the potatoes and toss.
- Place in the refrigerator to cool before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 281g | |
| Recipe makes 4 servings | |
| Calories 318 | |
| Calories from Fat 107 | 34% |
| Total Fat 12.18g | 15% |
| Saturated Fat 2.56g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 6mg | 2% |
| Sodium 402mg | 17% |
| Potassium 1104mg | 32% |
| Total Carbs 45.99g | 12% |
| Dietary Fiber 5.8g | 19% |
| Sugars 2.22g | 1% |
| Protein 7.75g | 12% |
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