1/4 c. low-salt chicken broth or vegetable broth 3 T. olive oil 2 T. balsamic vinegar 4 bay leaves 2 T. minced fresh marjoram Salt and pepper to taste
In a large bowl, combine all ingredients Potatoes
2 1/2 lbs. small red-skinned potatoes, washed and quartered 10 large shallots, peeled, halved through root end
Combine the potatoes and shallots with the marinade and arrange on a parchment lined sheet tray. Roast about 45 minutes or until the potatoes soften and brown, turning regularly as they roast. Transfer to a serving dish and garnish with parsley. Garnish
