Adventures in Everyday Entertaining
Potatoes are some of the most versatile foods. There is so much that you can do to them to bring about different flavors and nuances to your meal. I found a version of the recipe below in Cooking Light Magazine and thought that it looked good, but it was missing something. After our great experience with the Tarragon-Garlic Sauce, I figured why not add tarragon to this vinaigrette and see what happens. The result: AMAZING AND FLAVORFUL red potatoes that will leave your guests wanting to take home any leftovers!
Red Potatoes with Roasted Garlic Vinaigrette
Preheat oven to 400 degrees
Toss red potatoes with 1 1/2 tablespoons olive oil, kosher salt and cracked pepper to taste. Put in a jelly pan with the unpeeled garlic cloves.
Bake at 400 degrees for about 1 hour and 10 minutes, or until tender. Stir after 35 minutes.
Squeeze garlic cloves to extract pulp. Discard skins.
Combine garlic pulp, remaining 1 1/2 tablespoons oil, 3/4 tsp salt, 1/4 tsp pepper, vinegar, mustard, and tarragon in a medium bowl. Whisk together until combined.
Add potatoes to bowl. Toss well to coat.