First of all, I'd like to thank my mom for giving us this great pasta bowl set, which is the backdrop for this picture. Thanks mom!
We made these potatoes with the previous post, Fruit and Walnut-stuffed pork loin. It worked out well because both of these recipes called for an hour of cook time at the same temperature (400). We didn't have new potatoes, so we just used regular red potatoes cut up smaller. Otherwise, we didn't make any changes to this recipe.
In a word: delish. The white wine vinegar in this is really great.
As of this post, 18 people gave it a rating of 5 out of 5. Can't argue with that!
Recipe by Mark Scarbrough, Cooking Light, November 2008
Yield: 8 servings (serving size: about 3/4 cup)
- 3 tablespoons olive oil, divided
- 1 1/4 teaspoons kosher salt, divided
- 1/2 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
Preparation1. Preheat oven to 400°.
2. Combine 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic, and potatoes in a roasting pan or jelly-roll pan; toss well to coat. Bake at 400° for 1 hour and 10 minutes or until tender, stirring after 35 minutes. Cool 10 minutes.
3. Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1 1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat.
- Calories: 170 (28% from fat)
- Fat: 5.3g (sat 0.8g,mono 3.7g,poly 0.6g)
- Protein: 3.4g
- Carbohydrate: 28.3g
- Fiber: 3g
- Cholesterol: 0.0mg
- Iron: 1.3mg
- Sodium: 335mg
- Calcium: 23mg