Baked potatoes with herb sauce and sprouts

A healthy and creative spin on the classic baked potato.



Ingredients for 4 servings

4 medium-size new potatoes

mixed sprouts to taste (alfalfa, clover, soy, radish, mustard, lentil sprouts)

For the sauce:

1 cup of pine nuts

6 spoonful of minced parsley

6 spoonful of minced basil

6 spoonful of minced arugula

6 poonful of grated Parmesan cheese

2 spoonful of fresh lemon juice

1 little clove of garlic

salt to taste

extra virgin olive oil


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Preheat the oven at 180 degrees. Clean the potatoes and slice them thinly without peeling them. Put them on the dripping pan covered with greaseproof paper. Pour a little extra virgin olive oil. Cook for 20 minutes on both sides until golden brown.


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While you cook the potatoes, prepare the sauce. In a food processor mix herbs with the other ingredients (pine nuts, Parmesan cheese, garlic, lemon juice, oil and a pinch of salt). Blend until smooth.
When the potatoes are baked, put a spoonful of sauce on each slice and sprinkle with sprouts. Serve immediately.


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