Pee Wee Potatoes with Black Garlic Vinaigrette

These roasted potatoes are tossed in a savory black garlic vinaigrette rich in antioxidants with an umami flavor, creating a comforting yet balanced side dish with heart-healthy fats and fresh herbs. 

INGREDIENTS

FOR THE POTATOES  

15 ounces pee wee potatoes  

2-1/2 ounces black garlic vinaigrette  

1 teaspoon grain mustard  

1 teaspoon parsley, chopped 

FOR THE BLACK GARLIC VINAIGRETTE 

1 tablespoon black garlic  

3/4 teaspoon Dijon mustard  

2-1/4 teaspoons water  

3-3/4 teaspoons olive oil  

5 teaspoons champagne vinegar  

1 pinch salt 

1 pinch black pepper 

1/8 teaspoon tarragon  

3/4 teaspoon grain mustard 

 INSTRUCTIONS

TO MAKE THE POTATOES  

1. Preheat oven to 350 F.  

2. Wash potatoes and dry. Place onto a sheet pan and roast in the oven until tender (10–15 minutes).  

3. Place roasted potatoes into a bowl and add vinaigrette, grain mustard, and chopped parsley. Toss to combine.  

TO MAKE THE BLACK GARLIC VINAIGRETTE 

1. Place the black garlic, Dijon mustard, and 1/2 the water in a blender and blend until smooth.  

2. Slowly add the oil until fully incorporated over medium speed. If the dressing begins to thicken, add water. Add the vinegar slowly until fully incorporated. Add salt, pepper, and tarragon. Pulse to incorporate tarragon.  

3. Remove from the blender, add the mustard, and stir to fully incorporate.  

4. Note: The grain mustard is not added to the blender in order to maintain the texture of the mustard seeds. 

COOKING NOTE 

1. Black garlic is regular garlic that has been aged and fermented over several weeks, resulting in a soft, black, and slightly sweet clove. It has a mild, umami-rich flavor with hints of balsamic vinegar, molasses, and tamarind.