 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Notes: Noël Richardson uses a mixture of red and white thin-skinned small potatoes from her garden. Roast potatoes in the oven as lamb is cooking. Ingredients:
3 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed |
3 tablespoons olive oil |
salt and pepper |
tarragon aioli |
Directions:
1. In a 10- by 15-inch pan, mix potatoes and oil. Lightly sprinkle with salt and pepper.
2. Roast potatoes in a 400° oven, shaking pan occasionally, until tender when pierced, 45 to 50 minutes (35 to 40 minutes in convection oven).
3. Serve potatoes hot or warm with tarragon aioli.
4. Nutritional analysis per serving without aioli.
|
|