Prep 15 mins
Cook 50 mins
The crunch of walnuts adds a flavorful surprise to this sophisticated potato dish. Serve it as an accompaniment for a special dinner, or add some sliced seitan or cooked chickpeas and serve it as an entrée. The walnut oil intensifies the flavor of the walnuts, but even made without it, the dish tastes great. Times are estimated. Recipe courtesy The Vegetarian Meat and Potatoes Cookbook.
- 907.18 g small red new potatoes
- 14.79 ml olive oil
- 2 shallots, minced
- 2.46 ml salt
- 0.59 ml cayenne
- 236.59 ml walnut pieces
- 29.58 ml walnut oil (optional)
- 14.79 ml fresh lemon juice
- 14.79 ml minced fresh parsley leaves
- 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.
- Halve or quarter the potatoes, depending on their size. Set aside.
- 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.
- Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes.
- Sprinkle with the salt and cayenne. Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.
- 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.
Nice variation on boiled new potatoes. Love the contrast of the crunchy walnuts and soft potatoes. I goofed and didn't brown the potatoes enough, but still very tasty and went well with a roast turkey. Made for Fall 2008 PAC.