These new potatoes are coated in a delicious roasted garlic vinaigrette that adds a burst of flavor to every bite. The roasted garlic gives the dressing a deep, rich taste while the tangy vinegar balances it out perfectly. This recipe is perfect as a side dish for any meal or can even be enjoyed on its own as a light and satisfying lunch. Ready in just minutes, this dish will become a favorite in no time.
Ingredients
- 2 pounds new potatoes
- 4 cloves garlic
- 1/4 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Directions
- Preheat the oven to 400°F (200°C).
- Cut the top off the head of garlic to expose the cloves. Drizzle with a little olive oil and wrap tightly in aluminum foil. Place the garlic packet in the oven and roast for 25-30 minutes until the garlic is soft and fragrant.
- While the garlic is roasting, wash the new potatoes and cut them into bite-sized pieces.
- Bring a large pot of salted water to a boil and add the potatoes. Cook for 8-10 minutes until tender but still firm.
- In a small bowl, squeeze the roasted garlic cloves out of the skins and mash with a fork. Add the olive oil, white wine vinegar, Dijon mustard, salt, and pepper. Mix well to combine.
- Drain the cooked potatoes and transfer them to a serving bowl. Pour the roasted garlic vinaigrette over the potatoes and toss gently to coat.
- Garnish with fresh parsley and serve warm or at room temperature.
