Jan 31, 2018Chatelaine
- 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.
NutritionCalories 302, Protein 6 g, Carbohydrates 13 g, Fat 40 g, Fibre 3 g, Sodium 398 mg.
Chatelaine Basics: How to make perfect mashed potatoes