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Categories:Viewed: 91 - Published at: 2 years ago
Ingredients
- 11 tablespoons olive oil, divided
- 6 garlic cloves, chopped
- 1 teaspoon salt
- 1/2 teaspoon ground pepper
- Handful chopped fresh thyme and rosemary leaves
- 3 pounds russet potatoes, cut into large dice
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 1/4 cup chopped shallots
- 1 cup chopped basil leaves
Method
- Preheat oven to 375 degrees F.
- Mix 6 tablespoons 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 tablespoons 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.
