Shelly's Recipe

HERB ROASTED POTATO SALAD

Category: Potato Salads

11 tbsp olive oil, divided
6 garlic cloves, chopped
1 teaspoon salt
1/2 teaspoon ground pepper
Handful chopped fresh thyme and rosemary leaves
3 lbs russet potatoes, cut into large dice
2 tbsp white vinegar
2 tsp Dijon mustard
1/4 cup chopped shallots
1 cup chopped basil leaves

Preheat oven to 375.

Mix 6 tbsp of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool.

When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 6 tbsp of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.