Roasted Potato Salad - cooking recipe

Ingredients

5 red potatoes, cut in 2-inch chunks
garlic
shallots, chopped
canola oil
1/2 c. Kraft Free peppercorn Ranch dressing
1/8 c. fresh rosemary, chopped
2 Tbsp. fresh thyme, chopped
1 Tbsp. cracked black pepper

Preparation

Combine potatoes, garlic, shallots and oil; toss to coat. Spread on a full sheet pan and roast in a 425\u00b0 oven for 40 to 45 minutes; stir occasionally.
Remove from heat.
Toss hot roasted potato mixture in dressing with rosemary, thyme and pepper.
Serve warm.