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Fingerling Potatoes

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Cellulose
    VitaminsA, B2, B3, B9, B12, C
    MineralsNatrium, Chromium, Manganese, Calcium, Iron, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 6 pounds fingerling potatoes or small red potatoes

    2. 1/3 cup olive oil

    3. 2 teaspoons sea salt or salt

    4. 1 teaspoon freshly ground black pepper

    5. 1 recipe Aioli Sauce

    6. 1 1/2 cups mayonnaise or salad dressing

    7. 3/4 cup Parmesan cheese

    8. 1/3 cup lemon juice

    9. 3 cloves garlic, minced

    10. 1/8 teaspoon salt

    11. 1/8 teaspoon black pepper

    Instructions Jump to Ingredients ↑

    1. Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil , salt, and black pepper. Toss to thoroughly coat the potatoes.

    2. If roasting potatoes with turkey, add potatoes in single layer to roasting pan with turkey for the last 1 hour and 10 minutes of roasting. Place any extra potatoes in a 15x10x1-inch baking pan . Place baking pan on another oven rack and roast potatoes for 1 to 1-1/4 hours or until potatoes are tender and browned. Serve potatoes with Aioli Sauce (see below). Makes 12 (1-cup) servings plus leftovers.

    3. In a medium bowl combine mayonnaise or salad dressing, Parmesan cheese , lemon juice, garlic, salt, and black pepper. Stir until mixture is well combined. Serve with Fingerling Potatoes (see above.)

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