Choose small to medium-size potatoes of similar diameter for this colorful recipe.
Cook potatoes in boiling water to cover 30 minutes or until tender; drain and cool 20 minutes.
Meanwhile, whisk together olive oil and next 6 ingredients; let stand 30 minutes.
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.
My husband loved this recipe, I'm on the fence. The lemon wasn't overpowering. Overall worth trying.