Roasted Potatoes with Herb Vinaigrette

To get a head start, quarter the potatoes, and toss with half of the olive oil and 1 teaspoon lemon juice (to prevent browning). Refrigerate overnight in a zip-top plastic bag. Bring to room temperature before roasting.

Yield:

8 servings (serving size: 3/4 cup)

Recipe from

Nutritional Information

Calories 172
Caloriesfromfat 29 %
Fat 5.5 g
Satfat 0.8 g
Monofat 3.8 g
Polyfat 0.7 g
Protein 3.5 g
Carbohydrate 27.8 g
Fiber 3 g
Cholesterol 0.0 mg
Iron 1.4 mg
Sodium 353 mg
Calcium 24 mg

Ingredients

3 tablespoons olive oil, divided
3 pounds small red potatoes, quartered (about 24)
Cooking spray
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 garlic cloves, minced
2 tablespoons chopped fresh chives
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh tarragon

Preparation

Preheat oven to 400°.

Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 40 minutes or until tender, stirring after 25 minutes. Add garlic; toss well. Bake an additional 5 minutes or until potatoes are done.

Combine remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk. Drizzle over potatoes; toss gently.

Note:

Julianna Grimes Bottcher & Ann Taylor Pittman,

April 2007