Herbs de Provence and Champagne Roasted Potatoes with Blue Cheese

I like to bake and serve these in single-serving parchment paper packets, but it is equally delicious in a simple roasting pan.  I prefer the creaminess of Yukon Gold potatoes, but classic red new potatoes also work well. 

Ingredients

10 Yukon Gold potatoes, quartered
1 Tbsp baking soda
2 shallots, minced
2 garlic cloves, minced
1 tsp. Fleur de Sel
½ tsp. black pepper
½ cup Herbs de Provence Olive Oil
1 Tbsp Champagne Balsamic Vinegar
½ cup blue cheese crumbles
1 Tbsp tarragon or parsley, chopped

Preparation

1. Pre-heat oven to 425 degrees. In a large saucepan, bring 2 quarts of salted water to a boil.
2. Add the baking soda and the potatoes. This will draw out the starch and add crispiness to the final dish. Boil gently, about 10 minutes and drain.
3. While still warm, toss with 1/3 cup Herbs de Provence Olive Oil, Fleur de Sel, and black pepper. Spread in roasting pan in a single layer and roast for 20 minutes.
4. Meanwhile, heat remaining oil in a skillet until shimmering and sweat shallots about 5 minutes.
5. Add garlic and cook until browning starts. Deglaze with Champagne Balsamic Vinegar and set aside.
6. After initial 20 minutes, carefully stir potatoes, set timer and roast for 10 minutes.
7. Stir again and roast the final 10 minutes.
8. Remove from oven, stir in shallot mixture, herbs, and blue cheese crumbles. Adjust seasoning if necessary. Add a bit more vinegar for an extra zing!