Skillet-Roasted Rosemary Potatoes with Apple Aioli |
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| Servings | Prep. Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 to 6 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/2 cup mayonnaise | 1 4x3-1/2x1-inch slice French bread, crust trimmed, quartered | 10 garlic cloves, chopped |
| 2 teaspoons fresh lemon juice | 1/3 cup plus 1/4 cup extra-virgin olive oil | 3 tablespoons applesauce |
| 2 pounds fingerling potatoes or baby white-skinned potatoes, cut lengthwise in half | 2 tablespoons chopped fresh rosemary | |
| 1 | Blend mayonnaise, bread, 2 garlic cloves, and lemon juice to coarse puree in processor. With machine running, add 1/3 cup oil in thin steady stream. Transfer to small bowl. Mix in applesauce. Season to taste with salt and pepper. |
| 2 | Preheat oven to 400 F. Toss potatoes with remaining 1/4 cup oil, 8 garlic cloves, and rosemary in large bowl. Sprinkle generously with salt and pepper. Spread potatoes in single layer on large rimmed baking sheet. Bake potatoes until tender, golden brown, and crispy, turning occasionally, about 40 minutes. |
| 3 | Place aioli in bowl in center of plater. Surround with potatoes. |