Post by Debbie on Jul 6, 2012 21:08:09 GMT -5
4 pounds red-skinned potatoes
1 cup canola oil
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
For the Mayonnaise:
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1/2 cup chopped scallions (mostly white, with 1 to 2 inches of green)
Heat the oven to 400 degrees F.
Scrub the potatoes, but leave on the skins.
Toss with 2 tablespoons of the canola oil, 1 tablespoon rosemary, and 1 teaspoon salt.
Roast the potatoes in a large roasting pan until tender, 25 to 40 minutes, depending on size.
Remove from the oven and cool to room temperature.
FOR THE MAYONNAISE:
Whisk together the lemon juice, mustard, and egg yolks.
Slowly whisk in the remaining oil.
When the oil is incorporated and the dressing is smooth,
whisk in the remaining 1 tablespoon rosemary, 1/2 teaspoon salt, and the pepper.
Quarter the potatoes and put them in a large bowl.
Add the mayonnaise and toss to coat.
Add the scallions and toss once more.
Serve at room temperature.
1 cup canola oil
2 tablespoons chopped fresh rosemary leaves
1 1/2 teaspoons salt
For the Mayonnaise:
1 tablespoon fresh lemon juice
2 teaspoons dijon mustard
2 large egg yolks
1/4 teaspoon freshly ground black pepper
1/2 cup chopped scallions (mostly white, with 1 to 2 inches of green)
Heat the oven to 400 degrees F.
Scrub the potatoes, but leave on the skins.
Toss with 2 tablespoons of the canola oil, 1 tablespoon rosemary, and 1 teaspoon salt.
Roast the potatoes in a large roasting pan until tender, 25 to 40 minutes, depending on size.
Remove from the oven and cool to room temperature.
FOR THE MAYONNAISE:
Whisk together the lemon juice, mustard, and egg yolks.
Slowly whisk in the remaining oil.
When the oil is incorporated and the dressing is smooth,
whisk in the remaining 1 tablespoon rosemary, 1/2 teaspoon salt, and the pepper.
Quarter the potatoes and put them in a large bowl.
Add the mayonnaise and toss to coat.
Add the scallions and toss once more.
Serve at room temperature.