Simply Scratch · by Laurie McNamara★ 5.0 (1)
Sun-dried Tomato Roasted Breakfast Potatoes
NUTRITION · PER SERVING25M COOK
CAL 17%·PRO 18%
CARBS 24G29% OF CAL
6G FIBER2G OTHER16G TOTAL SUGAR
FAT 23G63% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baby potatoes roasted and tossed with a sun-dried tomato and almond pesto. Bright and herbaceous with Mediterranean flavors, it works as a side at breakfast or brunch.
sidemediterranean⚙️ food processor🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Simply Scratch →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 7 ounce jarred sun-dried tomatoes in olive oil
- 1/4 cup toasted sliced almonds (or walnuts)
- 1/4 cup parmesan cheese (freshly grated )
- 8 basil
- 2 cloves garlic (peeled and roughly chopped)
- 1/2 lemon (juiced)
- kosher salt (to taste)
- black pepper (freshly ground, to taste)
- olive oil spray
- 1½ pounds baby Yukon gold potatoes
- 1 teaspoon olive oil
- 1/4 cup sun-dried tomato pesto
- 1 tablespoon whipped butter (or 1/2 tablespoon regular butter)
- minced fresh dill (for serving)
At a glance
PER SERVING · TIME 25M
CAL 17%·PRO 18%
CARBS 24G29% OF CAL
6G FIBER2G OTHER16G TOTAL SUGAR
FAT 23G63% OF CAL
5G SAT19G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 383mg
- Total sugar
- 16g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 496mg
- Calcium
- 570mg
- Iron
- 8mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 383MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.