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Category: Potatoes
Prep Time: Cook Time: Total Time:
18 small red skinned potatoes
2 tbsp olive oil
Coarse salt and pepper
2 tbsp butter
1 medium onion, halved and thinly sliced
1/2 cup chopped hazelnuts
1/4 cup Frangelica liqueur
1/2 cup sour cream
1 1/2 tbsp coarse ground dijon mustard
1 tbsp chopped fresh parsley
Oil potatoes and season with salt and pepper. Place in a baking pan and roast at 400 until tender, about 45 minutes to 1 hour, shaking the pan occasionally.
In a saute pan, over medium heat, melt the butter and saute the onions for 3-4 minutes. Add the nuts and saute for another 1-2 minutes. Add the frangelica and reduce to a thin syrup. Remove from the heat nad add the sour cream and mustard.
Place the potatoes in a large bowl and pour the lazelnut sauce over the top. Toss to coat. Sprinkle with parsley over all before serving.
Serves 6
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HAZELNUT POTATOES
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Category: Potatoes
Prep Time: Cook Time: Total Time:
18 small red skinned potatoes
2 tbsp olive oil
Coarse salt and pepper
2 tbsp butter
1 medium onion, halved and thinly sliced
1/2 cup chopped hazelnuts
1/4 cup Frangelica liqueur
1/2 cup sour cream
1 1/2 tbsp coarse ground dijon mustard
1 tbsp chopped fresh parsley
Oil potatoes and season with salt and pepper. Place in a baking pan and roast at 400 until tender, about 45 minutes to 1 hour, shaking the pan occasionally.
In a saute pan, over medium heat, melt the butter and saute the onions for 3-4 minutes. Add the nuts and saute for another 1-2 minutes. Add the frangelica and reduce to a thin syrup. Remove from the heat nad add the sour cream and mustard.
Place the potatoes in a large bowl and pour the lazelnut sauce over the top. Toss to coat. Sprinkle with parsley over all before serving.
Serves 6
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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