Roasted Potatoes with Creamy Dijon Vinaigrette


  • 2 lbs. red or gold potatoes, cut into wedges or cubes
  • 3 Tablespoons olive oil
  • 2 Tablespoons diced garlic
  • 1 teaspoon dried thyme
  • 3/4 teaspoon salt
  • 3/4 teaspoon ground black pepper
  • 1 1/2 Tablespoons white wine vinegar
  • 2 Tablespoons minced shallots
  • 2 teaspoon Dijon mustard
  • 1 teaspoon dried tarragon


  • Place a large heavy baking sheet in oven. Preheat the oven to 400 degrees F. (Keep the baking sheet in oven as it preheats.)
  • Combine potatoes, 1 1/2 Tablespoons olive oil, garlic and thyme in a medium bowl; toss to coat. Arrange the potato mixture on preheated baking sheet, and sprinkle with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Bake at 400 degrees F for 30 minutes or until browned and tender, turning after 20 minutes.
  • Combine remaining 1 1/2 Tablespoons olive oil, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, vinegar, shallots, Dijon mustard, and tarragon in a small bowl, stirring well with a whisk. Drizzle dressing over potatoes and serve.


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