New Potatoes with Roasted Garlic Vinaigrette

Happy New Year! I have been missing in action because I was in Chicago visiting family and friends for the Holiday. We were there for 10 whole days and enjoyed our time there thoughroughly. We saw lots of family and friends and enjoyed eating at our favorite restaurants (and plenty of Chicago food!). While it was hard to say goodbye It feels great to be home.

Quite often I am looking for different sides to try. The main dish seems to get most of the attention, but a great side can add a unique spin on an ordinary meal. I love roasted garlic especially with potatoes so I knew this recipe would be a hit. The vinaigrette added a nice flavor to these and complimented the garlic well.

I’m also submitting this to the Chef spotlight blogging event featuring healthy cuisine. A special thanks to Joelen for reminding me!

New Potatoes with Roasted Garlic Vinaigrette
Ingredients
3 Tbsp olive oil, divided
1 1/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
7 garlic cloves, unpeeled
3 lbs small red potatoes, quartered
3 Tbsp minced chives
2 Tbsp white wine vinegar
2 Tsp dijon mustard

Directions
Preheat the oven to 400 degrees. Combine 1 1/2 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic, and potatoes in a roasting pan; toss well to coat. Bake for 1 hour 10 minutes, or until tender. Stir after 35 minutes. Cool 10 minutes.

Squeeze garlic cloves to extract pulp. Discard skins. Combine pulp, 1 1/2 tsp oil, 3/4 tsp salt, 1/4 tsp pepper, chives, vinegar, and mustard in a large bowl. Stir mixture well with a whisk. Add potatoes to the bowl and toss well to coat.

Source: Cooking Light