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Add a photoRaciónes: 6
Ingredientes
- 4 lb white or possibly Yukon gold potatoes
- 10 lrg fresh basil leaves
- 3 x strips lemon zest (3" ea.) removed with a vegetable peeler
- 1/3 c. extra virgin olive oil
- 1 c. good quality green olives such as French picholine pitted and finely minced
- 1/2 tsp salt
Direcciones
- Peel the potatoes and cut into quarters. Put into a pan with the basil leaves and lemon zest. Cover with water. Bring to a boil, cover the pan and reduce the heat. Simmer about 15 to 20 min, or possibly till the potatoes are tender.
- Drain the potatoes in a colander. Throw away the basil and lemon peel. Put into a large bowl and add in the extra virgin olive oil, green olives and salt. Using an electric mixer or possibly potato masher, mash the potatoes coarsely. Serve warm.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 35g | |
| Recipe makes 6 servings | |
| Calories 138 | |
| Calories from Fat 137 | 99% |
| Total Fat 15.4g | 19% |
| Saturated Fat 2.11g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 539mg | 22% |
| Potassium 11mg | 0% |
| Total Carbs 0.87g | 0% |
| Dietary Fiber 0.7g | 2% |
| Sugars 0.12g | 0% |
| Protein 0.25g | 0% |
