2 lbs. red or gold potatoes, cut into wedges or cubes
3 Tablespoons olive oil
2 Tablespoons diced garlic
1 teaspoon dried thyme
3/4 teaspoon salt
3/4 teaspoon ground black pepper
1 1/2 Tablespoons white wine vinegar
2 Tablespoons minced shallots
2 teaspoon Dijon mustard
1 teaspoon dried tarragon
Directions
Place a large heavy baking sheet in oven. Preheat the oven to 400 degrees F. (Keep the baking sheet in oven as it preheats.)
Combine potatoes, 1 1/2 Tablespoons olive oil, garlic and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400 degrees F for 30 minutes or until browned and tender, turning after 20 minutes.
Combine remaining 1 1/2 Tablespoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes and serve.