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.
New Potatoes with Roasted Garlic Vinaigrette
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.
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- Calories: 170
- Calories from fat: 28%
- Fat: 5.3g
- Saturated fat: 0.8g
- Monounsaturated fat: 3.7g
- Polyunsaturated fat: 0.6g
- Protein: 3.4g
- Carbohydrate: 28.3g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 335mg
- Calcium: 23mg
- 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
- 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.
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