For a printer friendly version of this recipe, click here
Servings: 10 servings
We love these potatoes with any grilled meat--easy and really good. Marlys and Glenn
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
Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season vinagrette with salt and pepper.
Preheat oven to 425ºF.
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.
< Go Back