New Potatoes with Roasted Garlic Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture. Roast extra garlic for our Roasted Garlic Pizza. Serve this warm twist on potato salad as a side dish with steak or roast chicken. Ingredients:
3 tablespoons olive oil, divided |
1 1/4 teaspoons kosher salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
7 garlic cloves, unpeeled |
3 pounds 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 teaspoon 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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