Ingredients

•   Nonstick cooking spray
• 2-1/2  pounds Yukon gold, Yellow Finn, or russett potatoes
• 2  tablespoons olive oil
• 1/4  cup olive oil
• 1/2  cup lightly packed, fresh basil leaves
• 4  cloves garlic, halved
• 1  teaspoon finely shredded lemon peel
• 3  tablespoons lemon juice
• 1  tablespoon Dijon-style mustard
• 1  teaspoon salt
• 1/4  teaspoon pepper
• 1/2  cup chopped shallots
• 1/2  cup roasted red sweet pepper, cut into thin strips
• 1/4  cup slivered, fresh basil leaves
• 1/4  cup finely shredded Parmesan cheese

Directions

1. Spray a shallow 15x10x2-inch roasting pan with nonstick spray coating. Scrub potatoes, peel if desired. Cut potatoes into 1-inch wedges or cubes. Toss with the 2 tablespoons olive oil. Place in prepared pan. Roast, uncovered, in a 425 degree F oven for 35 to 40 minutes or until just tender and lightly browned, stirring about 20 minutes.

2. Meanwhile, in a blender container combine the 1/4 cup olive oil, the 1/2 cup basil, garlic, lemon peel, lemon juice, mustard, salt, and pepper. Cover and blend until nearly smooth. In a large bowl toss with hot potatoes; stir in shallots and pepper strips. Let stand at room temperature for 1/2 hour. Sprinkle with the 1/4 cup slivered basil and Parmesan cheese just before serving. Store any leftover salad, covered, in the refrigerator. Makes 8 servings.