Roasted Potatoes with Herb Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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To get a head start, quarter the potatoes, and toss with half of the olive oil and 1 teaspoon lemon juice (to prevent browning). Refrigerate overnight in a zip-top plastic bag. Bring to room temperature before roasting. Ingredients:
3 tablespoons olive oil, divided |
3 pounds small red potatoes, quartered (about 24) |
cooking spray |
1 teaspoon salt, divided |
1/2 teaspoon black pepper, divided |
3 garlic cloves, minced |
2 tablespoons chopped fresh chives |
3 tablespoons white wine vinegar |
1 tablespoon dijon mustard |
1 1/2 teaspoons chopped fresh tarragon |
Directions:
1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 40 minutes or until tender, stirring after 25 minutes. Add garlic; toss well. Bake an additional 5 minutes or until potatoes are done.
3. Combine remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk. Drizzle over potatoes; toss gently.
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