Herb-Roasted Potatoes with Shallot Vinaigrette
1 1/2 pounds Baby Gold Potatoes halved lengthwise
1/2 to 1 teaspoon kosher salt
2 pinches pepper
2 sprigs Fresh Thyme, Rosemary, or Sage
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard (optional)
1 tablespoon olive oil
2 tablespoons minced Shallot
Preheat oven to 400 degrees (375 if using a convection oven).
Place potatoes on large, rimmed, baking sheet (lined with parchment paper or aluminum foil for easy cleanup). Spray potatoes with cooking spray and sprinkle with salt and pepper. Toss and spread potatoes in one layer, cut sides down. Top potatoes with whole sprigs of herb and bake 35-40 minutes until potatoes are fork-tender and golden. Remove tray from oven and let sit 5 minutes.
Meanwhile, mix vinegar, mustard (optional), oil, and shallot in small bowl until combined.
When slightly cooled, remove leaves from herb sprigs by gently running fingers down each stem so leaves fall onto potatoes. Discard stems.
Place roasted potatoes and herbs in serving bowl and drizzle with shallot vinaigrette; toss gently until combined. Serve warm or at room temperature.
Source: Frieda’s Inc.
Analyzed to serve 6 with 3/4 teaspoon salt, no optional ingredients, no cooking spray. Calories 110, Total Fat 2.5g, Saturated Fat 0g, Trans Fat 0g, Cholesterol 0mg, Sodium 150mg, Total Carbohydrate 20g, Dietary Fiber 2g, Sugars 1g, Protein 2g, Vitamin C 15%, Potassium 506mg