Michelle's StoryThis versatile dish will impress! I recently served these as a side dish alongside herb and goat cheese stuffed chicken breasts at a formal sit down dinner, but they would be equally at home served family style, on a lunch or brunch buffet, or as a picnic or barbecue dish. They're awesome served warm, at room temp, or chilled.
olive oil, divided
1 1/4 tsp
sea salt, divided
freshly ground black pepper, divided
garlic cloves, unpeeled
small red potatoes, quartered
fresh chives, minced
white wine vinegar
Janet got "Chocolate Covered Cherry Mice"TAKE THE QUIZ and find out what Halloween treat you are!
1Preheat oven to 400 degrees. Combine 1 1/2 Tbl olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic cloves, and potatoes in a roasting or jelly roll pan. Toss to coat well.
2Bake at 400 degrees for 1 hr and 10 mins or until tender. Stir after 35 mins. Cool for 10 mins.
3Squeeze the garlic cloves to extract pulp. Discard skins. Combine the garlic pulp, 1 1/2 tbl olive oil, 3/4 tsp salt, 1/4 tsp pepper, chives, vinegar and mustard in a large bowl. Whisk to mix well. Add potatoes to the bowl. Toss well to coat.
4Serve warm or chilled.