<http://schema.org/recipeInstructions>
" Preheat oven to 450 degrees F. In large roasting pan (17-inch by 11 1/2-inch), toss potatoes and shallots with 2 tablespoons oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Roast vegetables 45 minutes or until golden and fork-tender, stirring halfway through roasting time. Meanwhile, in large bowl, with wire whisk, mix vinegar and thyme with remaining 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper until blended; set dressing aside. Add hot potatoes and shallots to dressing; toss gently until well mixed. Serve warm or cover and refrigerate up to one day."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a30/roasted-potato-shallot-salad-1648/>