ROASTED HERBED RED POTATOES
Just as I prepared savory and sweet stuffing offerings, I took the same approach with potatoes. I truly don’t eat white potatoes more than a few times a year, but when I do indulge – I love the small rustic reds. They’re super easy as you can leave the skin on, and they’re so earthy and gorgeous when cooked. I whisked together a quick shallot vinaigrette, threw in some herbs, and let them do their thing.
- Red Potatoes (1 bag)
- Red Onion (1/2)
- Shallots (2)
- Garlic Clove (1)
- Fresh Rosemary (2 tsp)
- Fresh Thyme (2 tsp)
- Olive Oil
- Balsamic Vinegar (1 tbsp)
- Salt + Pepper
- Pre-heat oven to 375 F.
- Wash the potatoes well as you’ll be leaving the skins on.
- Quarter each of the potatoes and place in salted cold water.
- Finely chop the herbs and whisk together with some olive oil.
- Finely dice the shallots and garlic. Mix these ingredients with balsamic vinegar, olive oil, salt + pepper to concoct the shallot vinaigrette.
- Drizzle some olive oil on a baking dish. Add the potatoes and season with salt + pepper. Pour the herbed olive oil and shallot vinaigrette over the potatoes.
- Cover the dish with aluminum foil and pop into the oven for at least 45 minutes.
- Prior to serving, you’ll want to roast them again with the foil removed.