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Ingredients

Directions

  • Slice potatoes in half lengthwise, then, if necessary, in half crosswise into 3-inch pieces. Toss in 2 tbsp extra-virgin olive oil, 1/2 tsp salt and 1/4 tsp pepper. Roast on a rimmed baking sheet at 400° for 20 minutes. Meanwhile, prepare vinaigrette: In a large bowl, whisk 2 tbsp extra-virgin olive oil, white wine vinegar, mustard, 1/4 tsp salt and 1/8 tsp pepper. Stir in chives. Toss hot potatoes in vinaigrette and serve warm.

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Nutrition Facts

140 calories; 7 g total fat; 0 mg cholesterol; 190 mg sodium. 18 g carbohydrates; 2 g protein;

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