Ingredients
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2 tablespoons extra virgin olive oil
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2 teaspoons extra virgin olive oil
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1 1/2 lbs fingerling potatoes, halved lengthwise
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2 green onions, thinly sliced
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1/4 cup fresh Italian parsley
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2 tablespoons fresh tarragon leaves
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1 1/2 tablespoons red wine vinegar
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2 eggs, hardboiled, peeled, and chopped
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1 teaspoon salt
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1 teaspoon pepper
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1 tablespoon whole grain Dijon mustard
Instructions
- Position rack in bottom 1/3 of oven.
- Heat oven to 400*F.
- Brush heavy rimmed baking sheet with oil.
- Place potatoes and 2 Tbsp oil in large bowl.
- Sprinkle with salt and pepper and toss.
- Arrange potatoes cut side down on baking sheet.
- Roast until cut side is brown, about 23 minutes.
- Using tongs, turn potatoes over.
- Roast until crisp, deep golden, and tender, about 12 minutes.
- Season to taste with salt and pepper.
- Stir green onions, parsley, tarragon, vinegar,mustard, and 2 tsp oil in small bowl.
- transfer potatoes to dish.
- Spoon chopped eggs and herb salad over.