Email to Filus1217      

5* Roasted Potatoes w/ Herb Vinaigrette

Source of Recipe

.
5* Roasted Potatoes w/ Herb Vinaigrette

Cooking Light - April 2007 - Julianna Grimes Bottcher & Ann Taylor Pittman,
Reviews rate this recipe 5 Stars!
8 servings (serving size: 3/4 cup)

To get a head start, quarter the potatoes, and toss with half of the olive oil and 1 teaspoon lemon juice (to prevent browning). Refrigerate overnight in a zip-top plastic bag. Bring to room temperature before roasting.

3 tablespoons olive oil, divided
3 pounds small red potatoes, quartered (about 24)
Cooking spray
1/2 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

Preparation:
Preheat oven to 400°.

Combine 1-1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/4 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.

Combine remaining 1-1/2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk. Drizzle over potatoes; toss gently.

One 3/4-cup serving equals: Calories 172 (Calories from fat 29 %); Fat 5.5 g (Satfat 0.8 g, Monofat 3.8 g, Polyfat 0.7 g); Protein 3.5 g; Carbohydrate 27.8 g; Fiber 3 g; Cholesterol 0.0 mg; Sodium 209 mg