Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Position a rack in the upper third of the oven and preheat to 450°. | 2. Cut the potatoes into 1/2-inch cubes. | 3. On a rimmed baking sheet, toss the potatoes with 3 tablespoons olive oil, 3/4 teaspoon salt and 1/2 teaspoon pepper; arrange in an even layer. | 4. Roast until golden and crisp at the edges, 25 to 30 minutes. | 5. Meanwhile, in a large pot of boiling, salted water, cook the pasta until al dente. Drain and transfer to a bowl. | 6. Add the parsley, butter and remaining 1 tablespoon olive oil and toss. | 7. Season with salt and pepper; add the potatoes and toss again. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
baking potato	3	pounds		1210.4027	0.0	269.2806	6.8
extra virgin olive oil	1/4	cup		1210.4027	0.0	269.2806	6.8
salt				-	-	-	-
pepper				-	-	-	-
penne pasta	1/2			-	-	-	-
flat leaf parsley	1/4	cup	chopped	1210.4027	0.0	269.2806	6.8
butter	3	tablespoons		256.5	11.7855	8.0145	21.6

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.