Salad
10 - 12 servings
40 minutes
45 minutes
Chef Chris Faulkner
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
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.
