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Petite Roasted Potatoes with Tuna, Avocado and Dill

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Print Recipe
Potato Type: Petite
Cuisine: American
Prep Method: Baked

Dish

Main Dish

Prep Time

5 Mins

Cook Time

25 Mins

Serving

Serves 1

Ingredients

  • 2 lbs. petite yellow potatoes
  • 1 Tablespoon extra-virgin olive oil
  • ¼ teaspoon salt
  • 1 teaspoon dried parsley
+

Ingredients to assemble the bowl

  • 10-14 petite potatoes
  • ¼ avocado, cubed
  • 1 - 2.6oz pouch of tuna in olive oil
  • ¼ teaspoon dried dill

Preparation

  1. Preheat oven to 425°F
  2. Rinse and dry potatoes and place on a baking sheet
  3. Pour olive oil over potatoes and sprinkle salt and parsley over the top
  4. Shake the pan to coat the potatoes
  5. Bake for 22 minutes, shaking the pan once during cooking
  6. Remove from oven and let cool
  7. Use immediately, or store in a container and refrigerate

To assemble the bowl

  1. Remove 10-14 potatoes and add to a microwave safe bowl
  2. Heat for 30 seconds
  3. In bowl, add chopped avocado, tuna, and dried dill
  4. Mix to combine

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Nutrition Facts Per Serving

Calories

504

Fat

19g

Sodium

473mg

Cholesterol

25g

Vitamin C

89mg

Carbohydrates

68g

Fiber

8g

Protein

23g

Potassium

1917mg

Sugar

3g

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