Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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
How to Make It
Preheat oven to 400°.
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.
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.
Bowl-licking D-E-L-I-C-I-O-U-S! We have made this a few times now and its been a family favorite every single time. My 16 year-old son made it last time, so easy to make. Would be great as a potato salad as well. I followed the recipe exactly as shown. Make sure to keep as much skin on the garlic cloves as possible. If flesh is exposed the garlic will get tough and hard to squeeze out the liquid gold. A must try.
This is the second time I made these. I only halved the potatoes as they were pretty small already. I also didn't have 3 pounds, I had "half a bag" not sure what the weight was! So I reduced by a little the amount of oil I roasted them with. Also only roasted for an hour. They were tender after that. I have a feeling those whose garlic burned either did not stir it, removed the skins or have "hot" ovens.
I also think the recipe should have a step to mash the garlic before adding the other ingredients to the vinaigrette.
Regardless - these are wonderful potatoes that I would definitely serve to guests.
We loved this dish!! tried if for the first time last night while entertaining another family of 4. I roasted the garlic separately, just in case.It worked out perfectly. There wasn't a morsel left, everyone raved about it.
This is definitely a keeper.
Delicious! A nice change from regular roasted potatoes. I served with pork chops and a side salad. There were no leftovers! 70 minutes is the perfect time to get nice crisp sides to the potatoes. Will be a staple in out house from now on