New Potatoes with Roasted Garlic Vinaigrette

Photo: Becky Luigart-Stayner; Styling: Leigh Ann Ross
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.

Yield:

8 servings (serving size: about 3/4 cup)

Recipe from

Nutritional Information

Calories 170
Caloriesfromfat 28 %
Fat 5.3 g
Satfat 0.8 g
Monofat 3.7 g
Polyfat 0.6 g
Protein 3.4 g
Carbohydrate 28.3 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.3 mg
Sodium 335 mg
Calcium 23 mg

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

Preparation

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.

Note:

Mark Scarbrough,

November 2008