Roasted Potatoes with Herb Vinaigrette
(from cbinaghi’s recipe box)
CALORIES 172(29% from fat); FAT 5.5g (sat 0.8g,mono 3.8g,poly 0.7g); PROTEIN 3.5g; CHOLESTEROL 0.0mg; CALCIUM 24mg; SODIUM 353mg; FIBER 3g; IRON 1.4mg; CARBOHYDRATE 27.8g
Source: Cooking Light April 2007 (from RecipeThing user jerseyjenny)
Prep time: 20 minutes
Cook time: 40 minutes
Serves 8 people
Categories: side dishes
Ingredients
- 3 tablespoons olive oil, divided
- 3 pounds small red potatoes, quartered (about 24)
- Cooking spray
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh chives
- 3 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- 1 1/2 teaspoons chopped fresh tarragon
Directions
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Preheat oven to 400°.
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Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400° for 40 minutes or until tender, stirring after 25 minutes. Add garlic; toss well. Bake an additional 5 minutes or until potatoes are done.
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Combine remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk. Drizzle over potatoes; toss gently.