Ingredients

2 lb. baby Yukon gold, fingerling, or tricolor potatoes, scrubbed
1 cup plus 2 tbsp. DaVinci Olive Oil
1⁄2 tsp. kosher salt, plus more to taste
Freshly ground black pepper, to taste
6 cloves garlic, unpeeled, lightly smashed
2 lemons, quartered

Directions

1. Heat oven to 400°. Toss potatoes, 1⁄4 cup oil, salt, pepper, and garlic on a foil-lined baking sheet. Roast, tossing occasionally, until browned and tender, about 35 minutes; transfer to a serving bowl and keep warm.
2. Purée remaining oil, 1⁄2 teaspoon salt, and the lemons in a blender until smooth. Pour through a fine-mesh strainer over potatoes; toss to combine.

Products Used