Herb Potato Salad

You know how I feel about potatoes...love.
Herbed Potato Salad
serves 4 as a side
2 lbs baby red potatoes, cut into 1/2" wedges
2 T olive oil1 bunch chives, chopped
2 t fresh rosemary, chopped
1 small shallot, chopped
1 large garlic clove, minced
2 T pine nuts
1 t red wine vinegar
1/2 t red pepper flakes
1 t saltpepper, to taste

Preheat oven to 400F. Arrange potato wedges on a baking sheet in a single layer. Drizzle with 1 T olive oil, and cook 45-50 minutes, until potatoes are tender and beginning to brown at the edges. Transfer to a large serving bowl, and add the chives, rosemary, shallot, garlic and pine nuts. Stir in 1 T olive oil, red wine vinegar and red pepper flakes. Season to taste with salt and pepper.