Potatoes with Roasted Garlic Vinaigrette
Yield: 8 servings
With a garlic and mustard vinaigrette, this Roasted Garlic New Potatoes recipe is an easy side dish that packs a flavorful punch. The potatoes are creamy on the inside, crispy on the outside, and tossed in roasted garlic goodness!
Ingredients
- 3 tablespoons olive oil, divided
- 1.25 teaspoons Morton kosher salt, divided
- ½ teaspoon freshly ground black pepper, divided
- 7 large garlic cloves, unpeeled
- 3 pounds small red potatoes, quartered
- 3 tablespoons minced chives, plus a bit more for garnish
- 2 tablespoons white wine vinegar
- 2 teaspoons Dijon mustard
Instructions
- Preheat oven to 400° F.
- Combine 1½ tablespoons of the olive oil, ½ teaspoon salt, ¼ teaspoon pepper, garlic cloves, and potatoes on a large rimmed pan. (Cover pan with foil first, for easy clean-up!) Toss well to coat. Bake for 1 hour or until tender, stirring after 35 minutes. Keep an eye on the garlic - if it's soft before the potatoes are done, remove it to a plate and let the potatoes continue cooking. Once potatoes are completely tender, remove from oven and let cool for 5 to 10 minutes.
- Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1½ tablespoons oil, remaining ¾ teaspoon salt, remaining ¼ teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat. Garnish with additional chopped fresh chives and some fresh cracked black pepper.
Notes
Adapted from Cooking Light magazine, November 2008.
Nutrition Information:
Serving: 1 Calories: 202kcal Carbohydrates: 34g Protein: 4g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 4g Sodium: 418mg Fiber: 3g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.