New Potatoes And Walnut Sauce

• 2 lbs small red new potatoes
• 1 tablespoon olive oil
• 2 shallots, minced
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1 cup walnut pieces
• 2 tablespoons walnut oil (optional)
• 1 tablespoon fresh lemon juice
• 1 tablespoon minced fresh parsley leaves

1. Place the potatoes in a large saucepan with cold water to cover. Salt the water, bring to a boil and boil until the potatoes are fork-tender, about 30 minutes. Drain well and let cool slightly.
2. Halve or quarter the potatoes, depending on their size. Set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the shallots, cover and cook, stirring a few times, until softened, 3 to 5 minutes.
4. Add the potatoes and cook, turning occasionally, until browned on all sides, 7 to 10 minutes.
5. Sprinkle with the salt and cayenne. Add the walnuts and cook, stirring occasionally, until they are lightly toasted, about 5 minutes.
6. Transfer the potatoes to a large serving bowl. Add the walnut oil, if using, lemon juice and parsley and toss gently to coat. Serve at once.

red new potatoes, olive oil, shallots, salt, cayenne, walnut pieces, walnut oil, lemon juice, parsley

Taken from www.food.com/recipe/new-potatoes-and-walnut-sauce-233750 (may not work)