Whisk 3 tablespoons oil, vinegar and shallots in medium bowl to blend. Season this
vinaigrette with salt and pepper. Preheat oven to 425 degrees. Toss potatoes, sage
and 3 tablespoons oil in large roasting pan to coat. Sprinkle with salt and pepper.
Roast until potatoes are tender and sage is crisp, about 45 minutes, stirring
occasionally. Cool slightly
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