Ingredients for Alouette Potatoes
- Spreadable Cheese With Garlic And Herbs
- New Potatoes
- Shallots
- Parsley
- Tarragon
- 1/4 cup olive oil
- Red Wine Vinegar
- 1/2 teaspoon salt
- Pepper
- Red Bell Pepper
- Yellow Bell Pepper
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How to Make Alouette Potatoes
- Preheat oven to 400°F (200°C).
- Wash and scrub 2 pounds of small Yukon Gold potatoes thoroughly. Do not peel.
- Cut potatoes into 1/2-inch thick slices.
- In a large bowl, whisk together 1/4 cup olive oil, 2 tablespoons Dijon mustard, 1 tablespoon fresh thyme leaves, 1 teaspoon garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
- Add the sliced potatoes to the bowl and toss gently to coat evenly with the oil mixture.
- Spread the potatoes in a single layer on a large baking sheet.
- Bake for 30-45 minutes, or until the potatoes are tender and slightly golden brown, flipping halfway through.
- Remove from oven and let stand for 10 minutes before serving. Garnish with fresh thyme sprigs (optional).
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
10g
Fat
8g
Carbs
20g