Rating: 3.5 stars
2 Ratings
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Choose small to medium-size potatoes of similar diameter for this colorful recipe.

Recipe by Southern Living May 2010

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Credit: Jennifer Davick; Styling: Missie Neville Crawford

Recipe Summary test

prep:
25 mins
additional:
50 mins
total:
75 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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