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New Potatoes with Roasted Garlic Vinaigrette

NORBERGRHONDA

"While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture."
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Ingredients

1 h 30 m servings 170 cals
Original recipe yields 8 servings

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C).
  2. Stir 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl; add potatoes and garlic and toss to coat. Pour potatoes into a roasting pan.
  3. Roast potatoes in preheated oven for 35 minutes, stir, and continue roasting until tender, about 35 minutes more. Cool potatoes and garlic at room temperature for 10 minutes.
  4. Squeeze garlic cloves into a bowl to extract pulp and discard skins.
  5. Mash garlic with chives, vinegar, mustard, 1 1/2 tablespoons oil, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a large bowl; stir. Add roasted potatoes and toss to coat.

Nutrition Facts


Per Serving: 170 calories; 5.3 g fat; 28.4 g carbohydrates; 3.4 g protein; 0 mg cholesterol; 342 mg sodium. Full nutrition

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Reviews

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This is my family's favorite recipe for roasted potatoes. The last time I made it, we had some locally grown St Augustine Sweets onions. I doubled the vinaigrette and put cut onions with the po...

These were good. I'd built them up a little more in my head w/the roasted garlic vinaigrette, but they were just good. I used elephant garlic as it's what our grocery store had (and I assumed ...