- Scrub the potatoes. Cut any large potatoes in half or thirds lengthwise. In a very large bowl combine the potatoes, olive oil, salt, and black pepper. Toss to thoroughly coat the potatoes.
- If roasting potatoes with turkey, add potatoes in single layer to roasting pan with turkey for the last 1 hour and 10 minutes of roasting. Place any extra potatoes in a 15x10x1-inch baking pan. Place baking pan on another oven rack and roast potatoes for 1 to 1-1/4 hours or until potatoes are tender and browned. Serve potatoes with Aioli Sauce (see below). Makes 12 (1-cup) servings plus leftovers.
From the Test Kitchen
Test Kitchen Tip:
If not roasting potatoes with turkey breasts, preheat oven to 350 degrees F. Divide potatoes between two 15x10x1-inch baking pans. Roast as directed above.
Aioli Sauce may be prepared up to 3 days ahead. Cover and chill in refrigerator until serving time.
- In a medium bowl combine mayonnaise or salad dressing, Parmesan cheese, lemon juice, garlic, salt, and black pepper. Stir until mixture is well combined. Serve with Fingerling Potatoes (see above.)
Nutrition Facts (Fingerling Potatoes)
- Per serving:
- 296 kcal cal.,
- 20 g fat
- (3 g sat. fat,
- 9 g polyunsaturated fat,
- 3 g monounsatured fat),
- 16 mg chol.,
- 369 mg sodium,
- 26 g carb.,
- 2 g fiber,
- 3 g sugar,
- 5 g pro.
- Percent Daily Values are based on a 2,000 calorie diet