Roasted Potatoes with Herb Vinaigrette

Roasted Potatoes with Herb Vinaigrette (Adapted from CL)

3 tablespoons olive oil, divided
3 pounds small red potatoes, quartered
1 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 garlic cloves, minced
2 tablespoons chopped fresh chives
3 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 1/2 teaspoons chopped fresh tarragon

Preheat oven to 400

Toss together 1 1/2 tablespoons oil and potatoes on a large baking sheet coated with nonstick spray. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake until tender, about 40 minutes - stirring after 25 minutes. Add garlic and toss well. Continue to cook for 5 more minutes.

In a small bowl, whisk together 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, Dijon mustard and tarragon. Drizzle mixture over the cooked potatoes and toss well to coat.

Makes about 6-8 servings.

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