New Potatoes And Walnut Sauce

1. 1

   Place the potatoes in a large saucepan with cold water to cover. Salt the water, bring to a boil and boil until the potatoes are fork-tender, about 30 minutes. Drain well and let cool slightly.

2. 2

   Halve or quarter the potatoes, depending on their size. Set aside.

3. 3

   Heat the olive oil in a large skillet over medium heat. Add the shallots, cover and cook, stirring a few times, until softened, 3 to 5 minutes.

4. 4

   Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes.

5. 5

   Sprinkle with the salt and cayenne. Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.

6. 6

   Transfer the potatoes to a large serving bowl. Add the walnut oil, if using, lemon juice and parsley and toss gently to coat. Serve at once.

* Per serving · 4 servings · Values may vary.

No additional tips available.