Roasted Baby Potatoes

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.

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 182
  • Calories from fat: 27%
  • Protein: 3.3g
  • Fat: 5.4g
  • Saturated fat: 0.7g
  • Carbohydrate: 31g
  • Fiber: 2.8g
  • Sodium: 13mg
  • Cholesterol: 0.0mg

Ingredients

  • 3 pounds thin-skinned potatoes (1 1/2 in. wide), scrubbed
  • 3 tablespoons olive oil
  • Salt and pepper
  • Tarragon aioli

Preparation

  1. 1. In a 10- by 15-inch pan, mix potatoes and oil. Lightly sprinkle with salt and pepper.
  2. 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. 3. Serve potatoes hot or warm with tarragon aioli.
  4. Nutritional analysis per serving without aioli.
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