New Potatoes With Roasted Garlic Vinaigrette |
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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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I have not tried this recipe. I got this recipe from Cooking Light magazine. Serve this warm twist on potato salad as a side dish with steak or roast chicken. A serving is 3/4 cup. Ingredients:
3 tablespoons olive oil, divided |
1 1/4 teaspoons kosher salt, divided |
1/2 teaspoon fresh ground black pepper, divided |
7 garlic cloves, unpeeled |
3 lbs small red potatoes, quartered |
3 tablespoons minced chives |
2 tablespoons white wine vinegar |
2 teaspoons dijon mustard |
Directions:
1. Preheat oven to 400.
2. 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.
3. 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.
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