Evo Oil Sprayer is the first non-aerosol trigger sprayer for spraying and misting cooking oils or even the vinegar of your choice. Evo is specially designed to deliver a fan-shaped mist with precise application (exactly 1.35 milliliters with every trigger pull) allowing complete control over calories, nutrition and the purity of your foods, with no additives, propellants or chemicals. Designed by Michael Graves Design Group, Evo is intended for display right on your kitchen counter, yet slim enough to store in the fridge.

Recipe: Roasted Potato Salad with Creamy Dijon Vinaigrette

July 09, 2014 / Tony Allen / Source

Serves: 8

NGREDIENTS

2 pounds Yukon gold potatoes, cut into wedges
extra virgin olive oil in your Evo Oil Sprayer
2 tablespoons sliced garlic
1 teaspoon minced fresh thyme
3/4 teaspoon kosher salt, divided
3/4 teaspoon freshly ground black pepper, divided
1 1/2 tablespoons white wine vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
1 1/2 teaspoons chopped fresh tarragon

PREPERATION

Place a large heavy baking sheet in oven. Preheat the oven to 400° (keep the baking sheet in oven as it preheats).
Combine potatoes, 1 1/2 tablespoons oil, garlic, and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400° for 30 minutes or until browned and tender, turning after 20 minutes.
Combine remaining 1 1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes.

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