ROASTED RED POTATOES WITH PESTO AND TOMATOES
Ingredients
FAMILY DINNER: Take it easy and serve a smoked turkey breast for family day. Oven- roasted red potatoes with pesto and tomatoes will be one of your favorites to go alongside. Steamed fresh zucchini and whole- grain rolls are add- ons. For dessert, buy a peach pie. Plan ahead: Save enough turkey and pie for a second night ( see Round 2: Heat and Eat, Page 3).
2 tablespoons olive oil 2 pounds small red potatoes, quartered 1/ 2 cup unsalted chicken or vegetable stock 1/ 2 teaspoon coarse salt 1/ 8 teaspoon pepper 1/ 4 cup refrigerated pesto Grape tomato halves for garnish
Servings: makes 6 servings Preparation time: 15 minutes Cooking time: 30 to 40 minutes
Heat oven to 375 degrees. Pour oil into a 9- by- 13- inch baking dish. Add potatoes and spread to cover bottom of dish. Add stock. Season with salt and pepper. Bake 30 to 40 minutes or until golden brown. Remove from oven; place in serving dish and toss with pesto. Garnish with tomatoes. ( Adapted from “The Young Chef,” Mark Ainsworth; Houghton Mifflin Harcourt, 2016.)
Per serving: 204 calories, 4 grams protein, 10 grams fat ( 43 percent calories from fat), 1.5 grams saturated fat, 25 grams carbohydrate, 3 milligrams cholesterol, 287 milligrams sodium, 3 grams fiber.
Carb count: 1 1/ 2.