Creamy Dijon Roasted Potato Salad

2 lbs. Yukon gold potatoes, cut into wedges
3 T. olive oil, divided
2 T. sliced fresh garlic
1 T. minced fresh thyme
Kosher salt, black pepper
2 T. white wine vinegar
3 T. minced shallots
1 T. Dijon mustard
2 t. chopped fresh tarragon

1. Place heavy baking sheet in the oven. Preheat oven 400.
2. Combine potatoes, 1 ½ T. olive oil, garlic, thyme in bowl and toss to coat.
3. Arrange potatoes on heated baking sheet. Sprinkle with salt and pepper.
4. Bake for 30 minutes or until browned and tender, turning after 20 minutes.
5. Combine remaining oil, vinegar, shallots, mustard, tarragon, salt and pepper in a bowl, whisking.
6. Drizzle over potatoes when you remove them from oven. Dish up into serving bowl.