New Potatoes with Roasted Garlic Vinaigrette You Have To Try

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Saturday, June 6, 2020

New Potatoes with Roasted Garlic Vinaigrette

"While uncooked garlic is stinky, roasted garlic is good and mild with a buttery texture."

Ingredients :

3 tablespoons olive oil, divided
1 1/four teaspoons kosher salt, divided
1/2 teaspoon ground black pepper, divided
7 cloves garlic, unpeeled
three pounds small red potatoes, quartered
three tablespoons minced chives
2 tablespoons white vinegar
2 teaspoons Dijon mustard

Instructions :

Prep : 10M	Cook : 8M	Ready in : 1H30M

Preheat oven to four hundred stages F (two hundred levels C).
Stir 1 half tablespoons olive oil, half teaspoon salt, and 1/4 teaspoon pepper together in a big bowl; add potatoes and garlic and toss to coat. Pour potatoes right into a roasting pan.
Roast potatoes in preheated oven for 35 minutes, stir, and preserve roasting until tender, approximately 35 mins extra. Cool potatoes and garlic at room temperature for 10 minutes.
Squeeze garlic cloves right into a bowl to extract pulp and discard skins.
Mash garlic with chives, vinegar, mustard, 1 half tablespoons oil, 3/four teaspoon salt, and 1/4 teaspoon pepper in a huge bowl; stir. Add roasted potatoes and toss to coat.

Notes :

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