Authorize.Net Verified Merchant Seal

Amazon Seal

Scientific Certification Systems

James Beard Foundation Seal

Goog Life Food Seal

OU Kosher Certified Seal

More Matters Seal

More Matters Seal
Roasted Baby White Potato Salad with Sage
By Chef Chris Faulkner

Ingredients

6 tablespoons Extra Virgin Olive Oil
3 tablespoons Red Wine Vinegar
3 tablespoons Shallots
3 1/2 pounds Baby White Potatoes
35 Sage leaves trimmed

Directions

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

Preheat oven to 425°F. 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.