Sunday, May 15, 2005

New Potatoes with Roasted Garlic Vinaigrette

New Potatoes with Roasted Garlic Vinaigrette (Adapted from CL)

3 pounds small red potatoes, quartered
7 unpeeled garlic cloves
3 tablespoons olive oil, divided
1 1/4 teaspoons salt, divided
1/2 teaspoon fresh ground black pepper, divided
3 tablespoons chopped fresh parsley
2 tablespoons white wine vinegar
2 teaspoons Dijon mustard

Preheat oven to 400 degrees.

On a baking sheet coated with cooking spray, add potatoes and garlic cloves. Drizzle with 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper - toss together until well coated. Place into the oven and bake until the potatoes are tender, tossing halfway through, about 1 hour and 10 minutes. About 40 to 45 minutes into this time, carefully remove garlic cloves and set aside to cool. When the potatoes are ready, remove from the oven and set aside for about 10 minutes.

Squeeze garlic cloves from their peels to remove the soft pulp. In a medium bowl, mash garlic pulp until smooth. Whisk in remaining 1 1/2 tablespoons oil, 3/4 teaspoon salt, 1/4 teaspoon pepper, parsley, vinegar and mustard until well combined. Add cooked potatoes and toss gently to coat.

Makes about 6 to 8 servings.

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