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A colorful medley of roasted potatoes topped with a delicious herb sauce and toasted almonds makes this a great side dish to serve with dinner.
1 and 1/2 pounds fingerling potatoes
4 tablespoons Gefen Olive Oil, divided
3 cloves garlic, chopped finely or 3 cubes Gefen Frozen Garlic
2 teaspoons chopped parsley
2 teaspoons dried thyme
1 teaspoon oregano
1 and 1/2 teaspoons Gefen Salt, plus a sprinkle
1/2 teaspoon black pepper
5 teaspoons slivered almonds
1 lemon, cut in half
Wash potatoes and place in a medium-sized pot filled with water. Place pot on stove and bring to a boil for five to eight minutes.
While potatoes are boiling, place three tablespoons oil in a small pot. Add garlic and sauté over medium heat for one to two minutes or until slightly golden. Add parsley, thyme, oregano, salt, and pepper. Mix and sauté for another minute. Set aside.
Drain potatoes and let cool.
Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with aluminum foil.
Cut any big potatoes in half on a bias. Place potatoes on baking sheet. Add one tablespoon oil and a sprinkle of salt to potatoes and mix.
Roast in oven for 25–30 minutes or until fork-tender.
Take potatoes out and mix with garlic-herb sauce. Return potatoes to oven for another six to 10 minutes or until a little golden.
Place slivered almonds in an even layer on a small tray and toast for four to six minutes. After the six-minute mark, keep checking every two minutes until almonds are a golden-brown color.
Plate potatoes and top with slivered almonds. Serve with lemon for anyone who would like to drizzle with lemon juice.
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Prep by Chumy Berger
Styling and photography by Chay Berger
Chumy Berger, personal chef, can be reached at 848-210-7973.
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