Potatoes with Roasted Garlic Vinaigrette

Name: Potatoes with Roasted Garlic Vinaigrette
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 8 servings
Ingredients: 3 tablespoons olive oil; 1.25 teaspoons kosher salt; ½ teaspoon freshly ground black pepper; 7 large garlic cloves; 3 pounds small red potatoes; 3 tablespoons minced chives; 2 tablespoons white wine vinegar; 2 teaspoons Dijon mustard

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5.0

6 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
8 servings
Calories
202 kcal
Course
Side Dish
Cuisine
American

Potatoes with Roasted Garlic Vinaigrette

Iris Warren

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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!

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Ingredients

Servings

3 tablespoons olive oil divided
1.25 teaspoons 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

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Instructions

Preheat oven to 400° F.
Combine 1-1/2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 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 1-1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 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

Show Details

Serving 1 Calories 202kcal (10%) Carbohydrates 34g (11%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Polyunsaturated Fat 4g Sodium 418mg (17%) Fiber 3g (12%) Sugar 2g (4%)