Talley Farms Fresh Harvest



2 lbs. red or gold potatoes, cut into wedges or cubes
3 Tbsp. olive oil
2 Tbsp. diced garlic
1 tsp dried thyme
¾ tsp salt
¾ teaspoon ground black pepper
1 ½ Tbsp. white wine vinegar
2 Tbsp. minced shallots
2 tsp Dijon mustard
1 tsp dried tarragon


  1. Place a large heavy baking sheet in oven.  Preheat the oven to 400 degrees F.  (Keep the baking sheet in oven as it preheats.)
  2. Combine potatoes, 1 ½ Tbsp. olive oil, garlic and thyme in a medium bowl; toss to coat.  Arrange the potato mixture on preheated baking sheet, and sprinkle with ½ tsp salt and ½ tsp black pepper.  Bake at 400 degrees F for 30 minutes or until browned and tender, turning after 20 minutes.
  3. Combine remaining 1 ½ Tbsp. olive oil, remaining ¼ tsp salt, remaining ¼ tsp pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk.  Drizzle dressing over potatoes and serve.
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