Friday, October 23, 2009

New Potatoes with Roasted Garlic Vinaigrette

3 Tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 pounds small red potatoes, quartered
3 Tbsp minced fresh chives
2 Tbsp white wine vinegar
2 tsp Dijon mustard

Preheat oven to 400 degrees. Combine 1 1/2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic and potatoes in a roasting pan; toss well to coat. Bake at 400 degrees for 60-70 minutes or til tender, stirring after 30 minutes. Cool 10 minutes. Squeeze garlic cloves to extract pulp; discard skins. Combine garlic pulp, remaining 1 1/2 Tbsp oil, remaining 3/4 tsp salt, remaining 1/4 tsp pepper, chives, vinegar and mustard in large bowl; stir well. Add potatoes to bowl; toss well to coat.

Serves 6-8

1 comment:

  1. We were just in Chicago visiting our son and daughter-in-law. We made this recipe and decided to double the vinaigrette ingredients...oh wow...soooooohhhhhh good!!! Definitely made the potatoes more "wet", but this is not a bad thing! Try it and let me know what you think...