Ingredients:

2 pounds Fingerling Potatoes
3 Shallots, sliced
1/2 bottle Canyon Foods Bacon Vinaigrette
1/2 cup Water
Salt and Pepper to taste

Heat oven to 425°. Spray a 2-quart baking dish with non-stick spray. Wash and dry potatoes; then slice thinly. Slice shallots. Combine potatoes and shallots in prepared baking dish; toss with vinaigrette and rub. Drizzle water evenly over potatoes. Bake 40 to 45 minutes or until fork tender.
Serve hot.