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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 15 |
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Ingredients:
5 pounds new potatoes |
1 bunch fresh sage (about 1/2 cup sage leaves) |
1/2 cup extra-virgin olive oil divided |
1 1/4 teaspoons salt, divided |
3/4 teaspoon pepper, divided |
1/4 cup red wine vinegar |
3 tablespoons finely chopped shallots |
1 teaspoon fresh thyme leaves |
garnishes: fresh sage leaves, fresh thyme sprigs |
Directions:
1. Place potatoes and sage in 15- x 10-inch jelly-roll pan. Drizzle 1/4 cup olive oil over mixture; toss gently.
2. Bake at 450°, stirring every 15 minutes, for 35 to 40 minutes or until potatoes are tender and browned. Cool. Cut potatoes in half; sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Place potatoes in a large serving bowl. Crumble roasted sage leaves over potatoes.
3. Whisk together remaining 1/4 cup oil, red wine vinegar, 1/4 teaspoon salt, 1/4 teaspoon pepper, shallots, and thyme; drizzle over potato mixture, Toss gently. Top with fresh sage leaves and thyme sprigs. Serve with Aí oli, if desired.
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