Baked Garlic Herb Potato Wedges

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2 pounds fingerling potatoes (halved lengthwise)

3 tablespoons canola oil

Kosher salt and freshly ground black pepper (to taste)

3 cloves garlic

½ shallot

½ cup parsley leaves

½ cup basil leaves

⅓ cup extra-virgin olive oil

Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet. Add canola oil; season with salt and pepper, to taste. Gently toss to combine.
Place potatoes, cut-side down, in a single layer. Place into oven and bake for 35 minutes, until golden brown and crisp, flipping halfway.
To make the garlic herb mixture, combine garlic, shallot, parsley and basil in the bowl of a food processor. Pulse until finely chopped. With the motor running, add olive oil in a slow stream until emulsified; season with salt and pepper, to taste.
Serve potatoes immediately, drizzled with garlic herb mixture.