Roasted Potatoes with Garlic. And More Garlic. And Some Other Things.

I've posted about these potatoes before, but let me sing their praises one more time.  Easy.  Healthy.  Garlicky.  They are everything you've every wanted in a potato.  And then some.  These potatoes complete you.

If you're thinking about your Thanksgiving menu already (and I am) these might be a nice replacement for the mashed potatoes.  Thanksgiving purists, no hate mail, please.

(Also, see those chives in the picture?  I grew them!  Oh, and my peppers say hello.)


New Potatoes with Roasted Garlic Vinaigrette
From Cooking Light

• 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 

Preheat oven to 400 degrees.  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 for 1 hour and 10 minutes or until tender, stirring after 35 minutes.

When cool enough to handle (10 to 15 minutes) squeeze the pulp from the garlic cloves into a large bowl.  (Toss the garlic skins.)  Combine 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.  Whisk, then add potatoes and toss to coat.

Serves eight.  Approximately 170 calories per serving.


The food: Mustardy, garlicky potatoes
The verdict: Garlic breath is a small price to pay for such deliciousness