Mix olive oil, garlic, salt, pepper and fresh herbes and toss with chopped potatoes. Roast potatoes on a baking sheet in 375F oven for 55 minutes or until golden brown, occasionally stirring.
Let potatoes cool and remove from pan, reserving remaining oil and scrapings.
Wisk together vinegar and mustard. Add olive oil to reserved drippings to make 6 tbl and gradually mix into vinegar and mustard. Fold chopped shallots into dressing and toss with potatoes. Add chopped basil and let stand at one hour at room temperature before serving.