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Ingredients
| olive oil: 3 Tbl (divided) |
| Kosher salt: 1 1/4 tsp (divided) |
| black pepper: 1/2 tsp (fresh ground//divided) |
| garlic: 7 cloves (unpeeled) |
| red potatoes: 3 lbs (quartered) |
| chives (chopped): 3 Tbl (minced) |
| white wine vinegar: 2 Tbl |
| Dijon mustard: 2 tsp |
New Potatoes With Roasted Garlic Vinaigrette
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
70 min -
Servings
8 serving(s)
Tags
- Preheat oven to 400.
- Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly roll pan; toss well to coat. Bake at 400 for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
- Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoons pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.