Photo: Jennifer Davick; Styling: Missie Neville Crawford
Prep Time
25 Mins
Other Time
50 Mins
Makes 8 servings

Choose small to medium-size potatoes of similar diameter for this colorful recipe.

How to Make It

Step 1

Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.

Step 2

Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.

Step 3

Peel potatoes, and cut into 1/4-inch-thick slices. Arrange potatoes in rows in a shallow 2-qt. baking dish, alternating Yukon gold and sweet potatoes. Pour olive oil mixture over potatoes; sprinkle with pecans and basil.

Ratings & Reviews

miraoli's Review

August 07, 2013

MichelleBarry08's Review

April 24, 2010
My husband loved this recipe, I'm on the fence. The lemon wasn't overpowering. Overall worth trying.