Potatoes with Roasted Garlic Vinaigrette

Ingredients

• 45 ml (3 tablespoons), dividedolive oil
• 6.25 ml (1¼ teaspoons), dividedkosher salt
• 2.5 ml (½ teaspoon), dividedfreshly ground black pepper
• 7 large clovesgarlic, unpeeled
• 1.36 kg (3 pounds)small red potatoes, quartered
• 45 ml (3 tablespoons), plus a little more for garnishchives, minced
• 30 ml (2 tablespoons)white wine vinegar
• 10 ml (2 teaspoons)Dijon mustard

Instructions

1. 1

   Preheat the oven

   Heat the oven to 200°C (400°F).

2. 2

   Roast the potatoes

   On a large rimmed baking tray, toss the potatoes and unpeeled garlic cloves with 22.5 ml (1½ tablespoons) of the oil, 2.5 ml (½ teaspoon) of the salt and 1.25 ml (¼ teaspoon) of the pepper. For easier cleaning, line the tray with foil first. Bake for 1 hour, stirring after 35 minutes, until the potatoes are tender. Check the garlic as it cooks: if it softens before the potatoes are ready, transfer it to a plate and leave the potatoes in the oven. Remove the potatoes when fully tender and let them cool for 5–10 minutes.

3. 3

   Make the vinaigrette

   Squeeze the roasted garlic pulp from the skins and discard the skins. In a large bowl, whisk the pulp with the remaining 22.5 ml (1½ tablespoons) oil, 3.75 ml (¾ teaspoon) salt, 1.25 ml (¼ teaspoon) pepper, the chives, vinegar and mustard. Add the potatoes and toss to coat. Finish with extra chopped chives and freshly cracked black pepper.

What are potatoes with roasted garlic vinaigrette?

This American-style side pairs roasted red potatoes with a sharp, savoury dressing. Roasting garlic alongside the potatoes softens its flavour and gives the vinaigrette a mellow richness.

The recipe works because the potatoes roast until tender before being tossed with the dressing, so they absorb its tangy mustard and vinegar without losing their browned edges.

Nutrition and macros by portion

The nutrition label shows one serving as written: 202 calories, 4g protein, 34g carbs, 5g fat.

The potatoes provide most of the carbohydrates, while olive oil supplies most of the fat and the potatoes contribute a modest amount of protein. Serve a portion with a protein-rich main and a generous helping of vegetables for a more balanced plate.

Why roast the garlic with the potatoes?

Roasted garlic: baking the cloves whole and unpeeled makes the pulp soft enough to squeeze out and whisk into the dressing.

Watch the cloves: they may soften before the potatoes finish. Remove them when soft and let the potatoes continue roasting.

Getting the potatoes tender

Even pieces: quarter the potatoes into similar-sized chunks so they cook at roughly the same pace.

Check the centre: the potatoes are ready when a knife slides into the largest pieces easily. Stir once after 35 minutes to help them cook evenly.

Building the vinaigrette

Mustard and vinegar: Dijon adds savoury sharpness, while white wine vinegar brings acidity to balance the roasted potatoes.

Whisk well: combine the garlic pulp with the remaining oil and seasonings before adding the potatoes, then toss thoroughly so the dressing reaches all the pieces.

Serving the potatoes

Chive finish: fresh chives and cracked black pepper add a bright, aromatic finish just before serving.

On the plate: serve alongside roast chicken, grilled fish or a substantial green salad. The potatoes are also a useful addition to a buffet because they can be served warm or at room temperature.

Timing and texture

Roasting time: allow about an hour in the oven, with a stir after 35 minutes, then give the potatoes 5–10 minutes to cool before dressing.

The dressing clings best when the potatoes are still slightly warm. They should be tender inside, with some crispness on their outside edges.

Recipe notes & tips

• Line the rimmed tray with foil before adding the potatoes for easier clean-up.
• Keep the garlic cloves unpeeled while roasting so the pulp stays protected.
• Stir the potatoes after 35 minutes to encourage even cooking.
• Remove soft garlic cloves early if the potatoes still need more time.
• Let the potatoes cool for 5–10 minutes before tossing them with the vinaigrette.
• Add the extra chives and cracked pepper just before serving.

Variations

• Fresh herbs: replace some of the chives with chopped parsley for a different herbal finish.
• Wholegrain mustard: use wholegrain mustard in place of Dijon for a more textured dressing.
• Citrus note: swap some of the vinegar for lemon juice to give the dressing a brighter edge.
• Red potatoes: keep the small red potatoes for a creamy centre and colourful skin.
• Extra pepper: add more freshly cracked black pepper at the table for a bolder finish.

Common mistakes to avoid

• Uneven pieces: potatoes of very different sizes cook at different rates; quarter them into similar-sized chunks.
• Burnt garlic: cloves can soften before the potatoes are ready; remove them as soon as they are soft.
• Skipping the stir: leaving the potatoes untouched can lead to uneven browning; stir them after 35 minutes.
• Dressing too early: very hot potatoes can make the chives lose their freshness; let them cool for 5–10 minutes first.
• Underseasoning the dressing: the oil and vinegar need the specified salt and pepper; measure the divided amounts carefully.

How to store

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a 180°C oven until warmed through, or serve at room temperature; the potatoes may be less crisp after storage.

Frequently asked questions