Potatoes with Roasted Garlic Vinaigrette

This roasted potato recipe is my all time favorite as far as roasted potatoes go, mainly because of the garlic vinaigrette. For the vinaigrette, I recommend using a good quality olive oil. I use a cheaper olive oil to cook with, but always a more expensive flavorful one for making dressings and vinaigrettes. It will make a huge difference in the flavor. We have a local kitchen shop where I live that sells a good quality olive oil and you can take it back to have it refilled for a lower price. For my local readers, I’m talking about Gourmet Pantry.

Potatoes with Roasted Garlic Vinaigrette
Author: 
Recipe type: Side,Vegetable
Serves: 8
 
Ingredients
  • 3 tablespoons olive oil, divided
  • 1¼ teaspoons kosher salt, divided
  • ½ teaspoon freshly ground black pepper, divided
  • 7 garlic cloves, unpeeled
  • 3 pounds small red potatoes, quartered
  • 3 tablespoons minced chives
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard
Instructions
  1. Preheat oven to 400°.
  2. Combine 1½ tablespoons olive oil, ½ teaspoon salt, ¼ teaspoon pepper, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 25 minutes. Take out and add garlic and stir. Roast for an additional 20 minutes. Cool 10 minutes.
  3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1½ tablespoons oil, remaining ¾ teaspoon salt, remaining ¼ teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
Nutrition Information
Serving size: ¾ cup Calories: 170 Fat: 5.3 g Saturated fat: 0.8 g Unsaturated fat: 4.3 g Trans fat: 0 Carbohydrates: 28.3 g Sodium: 335 mg Fiber: 3 g Protein: 3.4 g Cholesterol: 0
5 Weight Watchers Smart Points per serving

*Recipe was borrowed from Cooking Light Magazine*

Preheat oven to 400°. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 25 minutes. Take out and add garlic and stir. Roast for an additional 20 minutes. Cool 10 minutes.

Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp (I mash the garlic with a potato masher), remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives (I don’t always add the chives), vinegar, and mustard in a large bowl; stir well with a whisk.

Add potatoes to bowl; toss well to coat.

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