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.
3 tablespoons olive oil, divided
3 pounds small red potatoes, quartered (about 24)
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
How to Make It
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.
Made these for Easter dinner. They had excellent flavor. Nice and crispy from the roasting and very flavorful from the vinaigrette. Make sure you toss with the vinaigrette while still hot. I omitted the garlic and chives, only because my family doesn't care for them, but it was still very good! Quite easy to make as well.
Made these for Easter lunch and my family loved them! I cut potatoes night before and tossed them in olive oil and lemon juice as suggested. That was a big time saver on Easter morning! Let them come to room temp before putting in oven. Made vinaigrette while pots cooked. Then tossed all together while potatoes were hot! I followed recipe as stated. Next time I will leave out tarragon as we are not big fans of it. Other than that, I would not change anything. This is a nice change from the normal roasted potatoes, if you want to liven it up!
Excellent!! These potatoes are outstanding yet easy to fix. I did not have chives or tarragon but it was still exceptional. My family really enjoyed and they are not easy to please when it comes to new recipes. This certainly will become a regular at our house!
I'm not usually a fan of large pieces of roasted potato, but I had seconds and thirds of this. A simple, easy-to-make dish that packs a big flavor punch. As the recipe suggested I cut the potatoes and made the vinaigrette ahead of time so everything was ready when it came time to cook.