This side dish is great to put on a table for Thanksgiving. These potatoes take on a new flavor profile when dressed in a fresh garlic and herb sauce.
6 large Gold Yukon potatoes
¼ cup vegetable oil
For garlic herb sauce: 3-4 garlic cloves
Herbs: one table spoon each parsley and chives
¼ cup pickle juice(can be replaced with lemon juice)
1 teaspoon paprika
½ teaspoon chili powder
1 table spoon minced parsley and chives for garnish
No nutrition information available
1. Wash, peel and cut potatoes into wedges. Thoroughly dry with paper towels.
2. Preheat the oven to 450 degrees F. Line baking tray with foil paper and grease with oil. Toss to coat potatoes with vegetable oil and spread evenly on a baking tray. Place the tray on the top oven rack. Bake for 35-40 minutes rotating the tray twice until all potatoes become golden brown.
3. For herb sauce: peel and finely chop garlic. Finely chop the herbs. Melt 1 table spoon butter in a small saucepan over medium heat, turn to low and sweat garlic for about 2 minutes stirring, then add spices, herbs, and pickle juice and cook this mixture for about 5 minutes over medium heat until it is reduced by half. While potatoes are still warm, pour the mixture over potatoes and mix thoroughly to distribute all the flavors. Garnish with freshly minced herbs on top. Can be served warm or cold.