Roasted Petite Yukon Gold Potatoes

Notes: Add potatoes to oven with roasting turkey 20 minutes before bird is done, then continue to cook at a higher temperature along with the dressing while turkey rests.

This recipe goes with Rosemary Roast Turkey

Yield: Makes 8 servings
Recipe from Sunset

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Nutritional Information

Amount per serving
  • Calories: 183
  • Calories from fat: 2%
  • Protein: 4.4g
  • Fat: 0.4g
  • Saturated fat: 0.0g
  • Carbohydrate: 41g
  • Fiber: 3.8g
  • Sodium: 17mg
  • Cholesterol: 0.0mg

Ingredients

  • 4 pounds Yukon Gold or other thin-skinned potatoes (1 to 1 1/2 in. wide)
  • 2 to 3 teaspoons olive oil (optional)
  • Salt and fresh-ground pepper

Preparation

  1. 1. Scrub potatoes and put in a 10- by 15-inch pan. Add oil and roll potatoes to coat them.
  2. 2. Bake on the bottom rack of a 350° oven for 20 minutes, then turn temperature to 400°. Continue baking until potatoes are very tender when pierced, about 30 minutes longer.
  3. 3. Serve whole or cut in half. Season to taste with salt and pepper.
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