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Vegetables/Side Dishes Bon Appetit
Potato 6/1/1999

ROASTED NEW POTATOES WITH SAGE LEAVES

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Servings: 10 servings

Comments:
We love these potatoes with any grilled meat--easy and really good. Marlys and Glenn

Ingredients:
6 tablespoons extra-virgin olive oil
3 tablespoons red wine vinegar
3 tablespoons minced shallots
3 (or a little more) pounds small red-skinned potatoes (about 50 if they are really little)
35 fresh sage leaves, trimmed

Directions:
Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinagrette with salt and pepper.

Preheat oven to 425F.

Toss potatoes, sage and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper. Roast until potatoes are tender and sage is crisp, stirring occasionally, about 45 minutes. Cool slightly.

Cut potatoes in half. Transfer to large bowl. Crumble roasted sage leaves over. Rewhisk vinaigrette; drizzle over potatoes. Toss to coat. Season with salt and pepper. Serve warm or at room temperature.

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