2 pounds fingerling potatoes
3 shallots, sliced
1/2 bottle Canyon Foods Bacon Vinaigrette
3 Tablespoons Adams Reserve House Rub
1/2 cup water
Heat oven to 425. Spray a 2-quart baking dish with non-stick spray.
Wash and dry potatoes; then slice thinly. Slice shallots.
Combine potatoes and shallots in prepared baking dish; toss with vinaigrette and rub.
Drizzle water evenly over potatoes. Bake 40 to 45 minutes or until fork tender.Serve hot
No Nutritional Information Available
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