Rate this recipe
4.4/5
(27 Votes)
Ingredients
- 2 2 2 pounds Yukon gold potatoes, cut into wedges
- 3 3 3 tablespoons extra-virgin olive oil, divided
- 2 2 2 tablespoons sliced garlic
- 1 1 1 teaspoon minced fresh thyme
- 3/4 3/4 3/4 teaspoon kosher salt, divided
- 3/4 3/4 3/4 teaspoon freshly ground black pepper, divided
- 1 1/2 1 1/2 1/2 tablespoons white wine vinegar
- 2 2 2 tablespoons minced shallots
- 2 2 2 teaspoons Dijon mustard
- 1 1/2 1 1/2 1/2 teaspoons chopped fresh tarragon
- Preparation
- 1 1. to 400° a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
- 3 3. 1 1/2 1/4 1/4 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
Details
Servings 8
Adapted from myrecipes.com
Preparation
Step 1
1. Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
2. Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
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