Bar/Bat Mixzvahs
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Graduations -Birthdays - and More!
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celebrate
a guide to simchahs
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MINTED ROAST POTATOES
This recipe can be prepared in 45
minutes or less.
3 pounds small new
potatoes, sliced into thin
rounds (about 4 rounds per
potato)
1 /2 cup (1 stick) unsalted
butter, melted
1 /2 cup finely shredded fresh
mint leaves (plus additional
whole mint leaves, garnish)
1 cup minced shallots
1 Tbsp. grated lemon zest
1 Tbsp. kosher salt
1 tsp. fresh ground pepper
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Preheat the oven to 350°F. Line
a large rimmed baking sheet
with parchment. Set aside.
In a large bowl combine all
ingredients and toss well with
your hands to coat the potatoes.
Spread potato mixture evenly
on the prepared baking sheet.
Bake potatoes, uncovered, until
tender, 30-40 minutes minutes.
Transfer potatoes to platter and
serve.
Makes 8 servings. L
schreiber
avy@avyschreiber.com
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Fresh, raw veggies with assorted
store-bought dips create a colorful,
rustic display on a buffet.