- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/2 teaspoon ground black pepper, divided
- 7 cloves garlic, unpeeled
- 3 pounds small red potatoes, quartered
- 3 tablespoons minced chives
- 2 tablespoons white vinegar
- 2 teaspoons Dijon mustard
- Preheat oven to 400 degrees F (200 degrees C).
- Stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. Pour potatoes into a roasting pan.
- Roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. Cool potatoes and garlic at room temperature for 10 minutes.
- Squeeze garlic cloves into a bowl to extract pulp and discard skins.
- Mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. Add roasted potatoes and toss to coat.
05/02/2018
recipepes.com
New Potatoes with Roasted Garlic Vinaigrette, recipe
PT15M
PT1H
5
455 calories