- 2 lbs. Yukon gold potatoes, cut into wedges
- 3 TBS extra-virgin olive oil, divided
- 2 TBS garlic, sliced
- 1 tsp. fresh thyme, minced
- 3/4 tsp. kosher salt, divided
- 3/4 tsp. freshly ground black pepper, divided
- 1 1/2 TBS white wine vinegar
- 2 TBS shallots, minced
- 2 tsp. Dijon mustard
- 1 1/2 tsp. fresh tarragon, chopped
Place a large heavy baking sheet in oven. Preheat the oven to 400 degrees (keep the baking sheet in oven as it preheats). Combine potatoes, 1 1/2 tablespoons oil, garlic and thyme in a medium bowl; toss to coat. Arrange the potato mixture on a pre-heated baking sheet and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400 degrees for 30 minutes or until browned and tender, turning after 20 minutes. Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, vinegar, shallots, Dijon mustard and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.
