Roasted Red Potatoes with Mustard Vinaigrette (Paula Deen) |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
1 1/2 pounds red potatoes, scrubbed and cubed into uniform chunks |
4 cloves garlic, peeled and crushed |
2 tablespoons olive oil |
kosher salt and freshly ground black pepper |
2 tablespoons olive oil |
1 tablespoon grainy mustard |
1 tablespoon white wine vinegar |
2 tablespoons roughly chopped fresh parsley |
1 shallot, finely chopped |
kosher salt and freshly ground black pepper |
Directions:
1. For the potatoes: Preheat the oven to 400 degrees F. Add the potatoes and garlic to a baking sheet, drizzle with the oil, tossing to coat, and sprinkle with salt and pepper. Roast the potatoes until crisp and golden brown on the outside and tender on the inside, about 45 minutes, flipping halfway through.
2. While the potatoes are roasting, make the vinaigrette: Whisk together the oil, mustard, white wine vinegar, parsley and shallots. Season with salt and pepper.
3. Toss the still-hot potatoes with the vinaigrette and serve warm.
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