New Potatoes with Roasted Garlic Vinaigrette

  • Shuswap3 Posted: 12/07/08
    Worthy of a Special Occasion

    I've made this recipe twice now and they are fabulous. We tried it last night with a honey ham and they were a real hit. I agree that the garlic tend to burn if left unattended. This is a keeper!

  • Whygal Posted: 11/24/08
    Worthy of a Special Occasion

    These potatoes are excellent. I think that roasting at 400 for 1 hour and 10 minutes over roasted the garlic. Next time I will roast the garlic separately as per my usual way. The dressing is easy and impressive for a different way to serve potatoes. This is a keeper!!

  • bethany Posted: 11/13/08
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    Delicious! Roasted garlic very important. I'm going to add a few more next time.

  • mschloerke Posted: 05/10/09
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    I could eat the entire bowl by myself! The best potatoes ever!

  • shaftermee Posted: 04/01/09
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    This didn't work as well for me as it did for other reviewers. The garlic burned after fewer than 30 minutes in the oven, so I tossed it and started over roasting it my regular way (wrapped in foil). The sauce has a pretty strong mustard flavor that was almost overwhelming. My son thought it tasted like honey dijon salad dressing poured over potatoes, which I couldn't argue with. I did reduce the recipe because there were only three of us, so maybe I used too much sauce. Maybe I'll try again, but not for awhile.

  • RBN1122 Posted: 07/01/10
    Worthy of a Special Occasion

    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

  • ashleycovelli Posted: 12/06/08
    Worthy of a Special Occasion

    This dish was unbelievably good! The potatoes get nice and caramelized from roasting, and they go so well with the roasted garlic vinaigrette. I've made this twice, and it doesn't fail to WOW us!

  • Jessie123 Posted: 05/06/09
    Worthy of a Special Occasion

    Everyone at our dinner party loved these. They were yummy, as long as you stirred the potatoes and garlic when recommended my garlic turned out fine. The mustard gave it a nice bite.

  • cjmelt76 Posted: 05/23/09
    Worthy of a Special Occasion

    Made exactly as directed and they were wonderful. So easy!

  • vtflamingo Posted: 05/17/10
    Worthy of a Special Occasion

    Great and very easy. It was served for special occasion with grilled rib steaks. I premade sauce earlier in day by roasting garlic separately.

  • we3chefs Posted: 04/06/09
    Worthy of a Special Occasion

    YUM!! Everyone, including kids, practically licked their plates. Will easily become a staple in our house. Didn't change anything in the recipe. Perfect just the way it is.

  • KLStorck Posted: 10/15/09
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    This was pretty good. The potatoes absorbed the dressing right away so it didn't come out like the picture, but the taste was good.

  • firmdeb Posted: 09/26/10
    Worthy of a Special Occasion

    This is delicious! It is the second time I have made this dish and saved what leftovers I had for my breakfast this morning! This time I used a spicy brown mustard and tri-colored new potatoes. Yummy!

  • foxegurl266 Posted: 12/06/10
    Worthy of a Special Occasion

    Did not like the strong vinegar and mustard taste.

  • Angiejsoon Posted: 05/25/11
    Worthy of a Special Occasion

    This was so good!! I made the recipe as it said to and it turned out delicious. I will definitely be making this again.

  • hockeymomof2 Posted: 02/27/12
    Worthy of a Special Occasion

    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.

  • JulieRae97 Posted: 11/17/12
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    I have a feeling that this has more to do with me not following the recipe correctly.

  • redsox19762 Posted: 11/17/13
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    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.

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