Recipe by NORBERGRHONDA
"While raw garlic is pungent, roasted garlic is sweet and mild with a buttery texture."
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olive oil, divided
1 1/4 teaspoons
kosher salt, divided
ground black pepper, divided
small red potatoes, quartered
These were good. I'd built them up a little more in my head w/the roasted garlic vinaigrette, but they were just good. I used elephant garlic as it's what our grocery store had (and I assumed it'd have a stronger garlic flavor, actually) and yellow mustard per personal preference. I also cubed my potatoes for a shorter bake time. If I made these again, I think I'd use butter in place of oil and dry mustard in the vinaigrette. These are definitely worth trying and tweaking to your own personal tastes. THANKS for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
New Potatoes with Roasted Garlic Vinaigrette
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 48
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