Four Star Roasted Potatoes

I recently acquired a "Robust Sampler" of salts from saltistry.com. HIGHLY recommended if you're a sea salt addict like myself. So I'm looking for recipes which sound as though they'd be brought to new heights with such finishing salts and this one certainly rang those bells for me. I'm thinking the herb grey salt... Recipe courtesy of epicurean.com.

• Ready In: 1 hr
• Serves: 4

Ingredients

• 1 3⁄4-2  lbs new potatoes
• 1  teaspoon white wine vinegar
• 2  tablespoons  truffle oil (either black or white)
• 1⁄2-1  teaspoon dried thyme or 1⁄2-1  teaspoon dried basil or 1⁄2-1  teaspoon dried rosemary, Dried
• 1  pinch salt
• 2  shallots, Minced

Directions

1. Preheat oven to 350 degrees.
2. Cut new potatoes in half. Toss in bowl with 1-1/2 tablespoons of truffle oil and salt.
3. Roast until slightly browned and cooked through (approximately 45 minutes).
4. Remove potatoes from oven and place in original tossing bowl. Add vinegar, remaining truffle oil, herb of choice and minced shallots. Toss. Return to oven for 5-10 minutes.