You’ll need:
1.5 lbs baby Yukon Gold potatoes
2 tablespoons extra virgin olive oil
salt and pepper
Slice the baby potatoes in half and toss with olive oil. Season liberally with salt and pepper. Roast in a 400 degree oven for 20 – 25 minutes until brown and crispy on the cut sides and creamy in the center. (I popped these in the oven about 10 minutes before the chicken came out and left them in until the chicken had been rested and carved).
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