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.
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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