Roasted Ruby Gold® Potatoes
By Chef Chris Faulkner


1/2 pound Ruby Gold® Potatoes quartered
1 tablespoon Roasted Garlic chopped
1/2 cup Shallots medium diced
2 tablespoons Chives sliced thin
2 tablespoons Thyme chopped
2 tablespoons Canola Oil


Preheat oven to 375°F. In a roasting pan, coat potatoes with oil, salt and pepper.

Roast in oven for about 30 minutes. In a sauté pan, add 1 Tbsp. oil.

Heat for 15 seconds; add shallots and sauté for 2 minutes on high heat.

Add garlic and sauté for 30 seconds.

Add chives and thyme to sauté pan. Pull from heat.

Toss potatoes with chive, shallots and thyme mixture. Season and serve.