6 Servings 30 min Cook
2 Potato large (3" to 4-1/4" dia) Potato
3 Tbsp Olive Oil
2 Tbsp Garlic
1 Tsp Thyme
1 Tsp Salt
1 Tsp Pepper
2 Tsp Balsamic Vinegar
2 Tbsp chopped Shallots
2 Tsp Dijon Mustard
1 Tbsp, leaves Tarragon
Place a large heavy baking sheet in oven.
Preheat the oven to 400 degrees F (keep the baking sheet in oven as it preheats).
Combine potatoes, add half of the olive oil, garlic, and thyme in a medium bowl; toss to coat.
Arrange the potato mixture on preheated baking sheet, and sprinkle with half of the salt and half of the black pepper.
Bake for 30 minutes or until browned and fork tender, turning after 20 minutes.
Combine remaining olive oil, remaining salt, remaining pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk.
Drizzle dressing over potatoes.
Enjoy!
Recipe inspired by: http://www.
myrecipes.
com/recipe/roasted-potato-salad-dijon-vinaigrette
