Potato-and-Carrot Amandine

Amandine, often misspelled as "almondine," is a French word meaning "to garnish with almonds." We also tested this recipe using presliced refrigerated potatoes, but they did not brown, so we recommend buying fresh whole potatoes.

Yield: Makes 6 servings
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 50 Minutes


Ingredients

  • 8 small red potatoes, quartered (about 1 1/4 lb.)
  • 1 (16-oz.) package baby carrots
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 cup slivered almonds, toasted
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon lemon juice (optional)

Preparation

  1. 1. Place potatoes and carrots in a single layer on a 15- x 10-inch jelly-roll pan. Drizzle with 3 Tbsp. olive oil, tossing to coat; sprinkle evenly with salt and pepper.
  2. 2. Bake at 400° for 45 to 50 minutes or until vegetables are tender and lightly browned, stirring once. Transfer vegetables to a serving bowl; stir in almonds, parsley, and, if desired, lemon juice. Toss to coat.
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