Sheet Pan Purple Potatoes with Spicy Red Pesto
Sheet Pan Purple Potatoes with Spicy Red Pesto - Colorful, smoky and spicy!
Healthy, because
Even smarter
Nutritional values
Did you know that cheddar cheese can rejuvenate us? The spermidine contained in it activates the self-cleaning program of the body's cells and slows down aging processes. Purple potatoes provide long-chain carbohydrates that ensure long-lasting satiety.
Of course, if you can not get purple potatoes, it is not a problem: medium, yellow-fleshed potatoes are just as good.
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 48 g | (32 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 4.7 mg | (39 %) | ||
| Vitamin K | 11.8 μg | (20 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 7.2 mg | (60 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 1.4 mg | (23 %) | ||
| Biotin | 8.8 μg | (20 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 66 mg | (69 %) | ||
| Potassium | 1,277 mg | (32 %) | ||
| Calcium | 282 mg | (28 %) | ||
| Magnesium | 102 mg | (34 %) | ||
| Iron | 3.4 mg | (23 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 3 mg | (38 %) | ||
| Saturated fatty acids | 9.6 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 37 mg |
Ingredients
- Ingredients
- 36 ozs medium purple potatoes (8-12 potatoes)
- salt
- 1 garlic clove
- 4 sun-dried tomatoes in oil
- 1 ¾ ozs pickled Bell pepper (in a jar)
- 1 oz Sunflower seed
- peppers
- Chili powder
- smoked ground paprika
- 3 ozs Cheddar cheese
- 1 bunch scallions
- 2 Tbsps olive oil
- 5 ozs Sour cream
- 2 tsps lemon juice
Kitchen utensils
Preparation steps
Wash and brush potatoes thoroughly and cook in salted water for 15-20 minutes. In the meantime, peel the garlic. Drain tomatoes and peppers, reserving 2-3 tablespoons of oil. Finely puree this oil with tomatoes, peppers, sunflower seeds and garlic. Season this tomato pesto with salt, pepper, chili, and paprika powder and set aside. Coarsely grate cheddar cheese. Clean and wash the spring onions and cut into rings.
Line a baking tray with baking paper. Drain potatoes and let cool for 5 minutes. Flatten the potatoes and spread them on the baking tray. Drizzle with olive oil, salt, pepper, and bake in a preheated oven at 180°C / 350˚F for 20 minutes.
Remove, sprinkle with grated cheese, return to oven and bake for another 5-8 minutes until cheese is melted.
Meanwhile, whisk sour cream with lemon juice until smooth and season with salt and pepper. Drizzle each purple potato with 1-2 tbsp sour cream, top with 1 tsp pesto and garnish with spring onion rings.
