2 pounds size \"C\" red or new potatoes,
1/2 cup shallots, chopped,
1 tablespoon garlic, minced,
1/2 cup Chef Dean Fearing Mexican Herb Vinaigrette,
1 Heat oven to 425 degrees F.
2 Cut potatoes into quarters; place in a large bowl and toss with vinaigrette to coat. Season potatoes with salt and pepper.
3 Place on a large baking sheet; spread potatoes out on sheet.
4 Roast in oven 20 minutes; remove from oven and stir in shallots and onion. Return to oven and roast 20 minutes longer or to desired doneness
No Nutritional Information Available