on the menu : roasted herbed red potatoes

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.

INGREDIENTS:

• 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

DIRECTIONS:

1. Pre-heat oven to 375 F.
2. Wash the potatoes well as you’ll be leaving the skins on.
3. Quarter each of the potatoes and place in salted cold water.
4. Finely chop the herbs and whisk together with some olive oil.
5. Finely dice the shallots and garlic.  Mix these ingredients with balsamic vinegar, olive oil, salt + pepper to concoct the shallot vinaigrette.
6. 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.
7. Cover the dish with aluminum foil and pop into the oven for at least 45 minutes.
8. Prior to serving, you’ll want to roast them again with the foil removed.

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