Prep 1 hr 15 mins
Cook 55 mins
This recipe on a food network television though I can't remember which one. The recipe is accredited to Ann Mileti. The recipe is best if you let sit at room temperature before serving. This time is included in prep time.
- 11 tablespoons olive oil, divided
- 6 garlic cloves, chopped
- 1 teaspoon salt
- 1⁄2 teaspoon pepper
- 1⁄4 cup rosemary
- 1⁄4 cup thyme leaves
- 3 lbs russet potatoes, largely diced
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- 1⁄4 cup shallot
- 1 cup chopped basil leaves
- Heat oven to 375ºF.
- Mix 6 tablespoons of oil, the garlic cloves, salt, pepper, rosemary, and thyme. Add potatoes and toss.
- Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool.
- Place potatoes in a bowl and scrape the pan drippings into measuring cup. Add enough oil to the drippings to make 6 tablespoons of oil. Whisk together vinegar and mustard in a small bowl. Gradually add the oil and mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add shopped basil.
- Let stand at room temperature for one hour before serving.
Very good!!!!! I cut way back on the oil, and it still seemed a little too oily for me. Next time even more! I love the flavors and the fact that you make it ahead of time!!! Made for Spring PAC 2008.
This was fantastic. Really, really good. I halved the recipe because there was only 4 of us, but I should've done the whole one so I could have the leftovers for tomorrow's lunch. Keep the skin on the potatoes as it adds a really key flavour. I substituted whole grain mustard, as that was what I had. This will be a staple picnic and pot luck recipe from now on. Thanks so much Heidi.