Roasted Potato Salad

• 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

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 450u0b0, 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 Ai oli, if desired.

potatoes, fresh sage, extravirgin olive oil, salt, pepper, red wine vinegar, shallots, thyme, sage

Taken from www.myrecipes.com/recipe/roasted-potato-salad (may not work)