Directions:
- Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
- Meanwhile, whisk together olive oil and next 6 ingredients ; let stand 30 minutes.
- Peel potatoes, and cut into 1/4-inch thick slices.
- Arrange potatoes in rows in a shallow 2 quart baking dish, alternating Yukon gold and sweet potatoes.
- Pour olive oil mixture over potatoes; sprinkle with pecans and basil.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 383.36 Kcal (1605 kJ) | ||
| Calories from fat | 211.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.52g | 36% | |
|---|---|---|---|
| Sodium | 390.65mg | 16% | |
| Potassium | 856.84mg | 18% | |
| Total Carbs | 42.09g | 14% | |
| Sugars | 5.04g | 20% | |
| Dietary Fiber | 6.85g | 27% | |
| Protein | 6.06g | 12% | |
| Vitamin C | 20.5mg | 34% | |
| Vitamin A | 0.9mg | 28% | |
| Iron | 71.2mg | 395% | |
| Calcium | 94.3mg | 9% | |
| Amount Per 100 g | |||
| Calories | 173.41 Kcal (726 kJ) | ||
| Calories from fat | 95.73 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.64g | 36% | |
|---|---|---|---|
| Sodium | 176.71mg | 16% | |
| Potassium | 387.59mg | 18% | |
| Total Carbs | 19.04g | 14% | |
| Sugars | 2.28g | 20% | |
| Dietary Fiber | 3.1g | 27% | |
| Protein | 2.74g | 12% | |
| Vitamin C | 9.3mg | 34% | |
| Vitamin A | 0.4mg | 28% | |
| Iron | 32.2mg | 395% | |
| Calcium | 42.7mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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