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Categories:
gold potatoes sweet potatoes olive oil lemon zest lemon juice garlic mustard salt fresh ground black pepper peanut fresh basil
Viewed: 98 - Published at: 8 years agoIngredients
- 1 12 lbs yukon gold potatoes
- 1 12 lbs sweet potatoes
- 23 cup olive oil
- 2 teaspoons lemon zest
- 14 cup fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- 34 cup fresh ground black pepper
- 12 cup chopped lightly dry roasted salted peanut
- 14 cup chopped fresh basil
Method
- 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 quart baking dish, alternating Yukon gold and sweet potatoes.
- Pour olive oil mixture over potatoes; sprinkle with pecans and basil.
