- TOSS potatoes with garlic, olive oil, rosemary, salt and pepper. Spread matzah with sun-dried-tomato pesto. Arrange potato slices in a single layer and top with half a shallot, thinly sliced.
- BAKE on a parchment-lined baking sheet at 350F until potatoes are cooked through and edges are golden, about 20 min. Drizzle with extra-virgin olive oil and sprinkle with parsley before serving.
Protein 6 g
Carbohydrates 13 g
Fat 40 g
Fibre 3 g
Sodium 398 mg
Chatelaine Basics: How to make perfect mashed potatoes