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

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Recipe Summary

prep:
10 mins
cook:
1 hr 10 mins
additional:
10 mins
total:
1 hr 30 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C).

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  • 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.

  • 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.

  • Squeeze garlic cloves into a bowl to extract pulp and discard skins.

  • 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

170 calories; protein 3.4g 7% DV; carbohydrates 28.4g 9% DV; fat 5.3g 8% DV; cholesterolmg; sodium 342.1mg 14% DV. Full Nutrition

Reviews (2)

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Most helpful positive review

Rating: 5 stars
04/13/2017
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 potatoes. Delicious! Read More
(1)
2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
04/13/2017
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 potatoes. Delicious! Read More
(1)
Rating: 4 stars
12/17/2013
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 it'd have a stronger garlic flavor actually) and yellow mustard per personal preference. I also cubed my potatoes for a shorter bake time. If I made these again I think I'd use butter in place of oil and dry mustard in the vinaigrette. These are definitely worth trying and tweaking to your own personal tastes. THANKS for the recipe! Read More