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!
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.
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- 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
- 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
- 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.
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