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Roasted New Potatoes with Basil and Dried Tomatoes
Category: Potatoes
Serves: 6
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Ingredients:
20 new red potatoes about 1-3/4 lbs. 2 T. light vegetable oil 1 T fresh thyme mince, about 4 sprigs 1 t. freshly ground pepper 1-1/2 t. salt 2 T. olive oil from dried tomatoes 1 t. red wine vinegar 1/4 c. chopped fresh basil 8 finely chopped oil-packed dried tomatoes
Directions:
Preheat the oven to 425°. Place the potatoes in a glass dish or roasting pan and coat completely with the vegetable oil. Generously sprinkle with the thyme, 1/2 t. pepper, and 1 t. salt. Roast for 45 minutes. Allow to cool slightly and cut into halves or quarters. To make the vinaigrette, combine the olive oil from the tomatoes, the remaining salt and pepper and the vinegar and mix well. In a large salad bowl combine the potatoews, basil, tomatoes and vinaigrette. Season with salt and pepper.