A summertime staple that is no small potatoes (even though it’s made with them).
We liked this. Basil is not in season, so I used parsley, which worked well. Definitely a a keeper. ;o)Love the recipe. Followed as written, the walnut oil and fresh basil are essential to the recipe. The only flaw is that it looked very brown, a very unappetizing color.Loved this! Like others, I used cut up Yukons. I added more lemon juice and think next time I will double it; I like it sharper. The walnuts and basil were interesting but not sure they were needed, including walnut oil.
1. Boiled potatoes instead of baking them. Takes about half the time . I made them both ways and the taste was not noticeably better or worse either way, thus if you're in a time crunch go for boiling. 2. Left out the lemon juice. I am personally not a big fan of tart flavors. If you are, definitely leave it in as described above.
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