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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 29%
  • Fat: 5.5g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.7g
  • Protein: 3.5g
  • Carbohydrate: 27.8g
  • Fiber: 3g
  • Cholesterol: 0.0mg
  • Iron: 1.4mg
  • Sodium: 353mg
  • Calcium: 24mg

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

  1. Preheat oven to 400°.
  2. 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.
  3. 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.
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