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Saturday, January 1, 2011

New potatoes with Roasted Garlic Vinaigrette

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


1. 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.

Nutritional Information

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

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