Kartoffeln mit Vinaigrette aus geröstetem Knoblauch

Zutaten

• 3 tablespoons olive oil (divided)
• 1.25 teaspoons kosher salt (divided)
• 1/2 teaspoon freshly ground black pepper (divided)
• 7 large garlic cloves (unpeeled)
• 3 pounds small red potatoes (quartered)
• 3 tablespoons minced chives (plus a bit more for garnish)
• 2 tablespoons white wine vinegar
• 2 teaspoons Dijon mustard

Zubereitung

1. 1

   Preheat oven to 400° F.

2. 2

   Combine 1-1/2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and potatoes on a large rimmed pan. (Cover pan with foil first, for easy clean-up!) Toss well to coat. Bake for 1 hour or until tender, stirring after 35 minutes. Keep an eye on the garlic - if it's soft before the potatoes are done, remove it to a plate and let the potatoes continue cooking. Once potatoes are completely tender, remove from oven and let cool for 5 to 10 minutes.

3. 3

   Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic 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; stir well with a whisk. Add potatoes to bowl; toss well to coat. Garnish with additional chopped fresh chives and some fresh cracked black pepper.