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Roasted New Potatoes Recipe

Name: Theo's - Fayettevilles Roasted New Potatoes Recipe
Cook time: 1 h 30 min
Total time: 1 h 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 pounds New potatoes; 2 tablespoons Olive oil; 1 teaspoon Salt; 1 teaspoon Black pepper; 2 tablespoons Butter; 2 tablespoons All-purpose flour; 1 cup Milk; 1 cup Smoked gouda cheese, shredded; 1 teaspoon Salt; 1 teaspoon Black pepper; 1 pinch Nutmeg, ground; 2 cloves Garlic cloves, minced; 1 cup Mayonnaise; 1 tablespoon Lemon juice; 1 teaspoon Salt; 1 to taste Black pepper; 1 medium Red onion, thinly sliced; 1 cup White vinegar; 1 tablespoon Sugar; 1 teaspoon Salt; 1 bunch Scallions, chopped; 4 slices Bacon, cooked and crumbled

Inspired by Theo's - Fayetteville

Time1h 30m

Serves4

smoked gouda mornay, garlic aioli, pickled red onion, scallions bacon

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FRIED CRAB CLAWS

pink brandy, cocktail

savory · spicy · crispy

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Ingredients

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Potatoes

2 pounds New potatoes

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

Smoked Gouda Mornay

2 tablespoons Butter

2 tablespoons 00 bread flour

1 cup Milk

1 cup Smoked gouda cheese, shredded

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 pinch Nutmeg, ground

Garlic Aioli

2 cloves Garlic cloves, minced

1 cup Mayonnaise

1 tablespoon ReaLemon lemon juice

1 teaspoon Celtic sea salt

1 to taste black pepper

Pickled Red Onion

1 medium Red onion, thinly sliced

1 cup White vinegar

1 tablespoon sugar

1 teaspoon Celtic sea salt

Garnish

1 bunch Scallions, chopped

4 slices Bacon, cooked and crumbled

Method

Potatoes

Preheat the Oven

Preheat your oven to 425°F (220°C).

Prepare the Potatoes

Wash and scrub the new potatoes thoroughly. Cut them in half or quarters if they are large, ensuring they are of similar size for even roasting.

Season and Roast

In a large bowl, toss the potatoes with olive oil, salt, and black pepper. Spread them out in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes or until golden brown and tender, flipping halfway through.

Smoked Gouda Mornay

Make the Roux

In a saucepan over medium heat, melt the butter. Once melted, add the flour and whisk continuously for about 2 minutes until the mixture is bubbly and light golden in color.

Add Milk

Gradually pour in the milk while whisking constantly to avoid lumps. Cook until the mixture thickens and coats the back of a spoon, about 5 minutes.

Add Cheese and Season

Remove from heat and stir in the smoked gouda cheese until melted. Season with salt, black pepper, and a pinch of nutmeg. Set aside.

Garlic Aioli

Combine Ingredients

In a bowl, combine minced garlic, mayonnaise, lemon juice, salt, and black pepper. Mix until smooth and well combined.

Refrigerate

Cover and refrigerate the aioli for at least 30 minutes to let the flavors meld.

Pickled Red Onion

Prepare the Pickle Brine

In a small saucepan, combine white vinegar, sugar, and salt. Heat over medium heat until the sugar dissolves.

Pickle the Onions

Remove from heat and pour the brine over the sliced red onions in a jar or bowl. Let sit for at least 30 minutes at room temperature or refrigerate for a few hours for a stronger flavor.

Garnish

Prepare the Garnish

Chop the scallions and crumble the cooked bacon.