Roasted Potatoes with Vinaigrette

Roasted Potatoes with Vinaigrette

Looking for a tasty side dish for your weekend dinner? Hearty baby red potatoes are dressed with a simple Walnut Oil vinaigrette after being roasted with fresh rosemary and garlic. Perfect for roast chicken, steak or pork tenderloin.

Prep Time
Cook Time


(for the potatoes)

  • 1 1/2 pounds red potatoes, scrubbed and cubed into uniform chunks
  • 4 cloves garlic, peeled and crushed
  • 2 tablespoons olive oil
  • 2 sprigs rosemary, chopped
  • Kosher salt and freshly ground black pepper

(for the vinaigrette)

  • 5 Tbsp Walnut Oil
  • 2 Tbsp white wine vinegar
  • 1 Tbsp Dijon Mustard
  • 1/2 of a lemon, juiced
  • 1 tsp pepper
  • 1 tsp salt


  1. Preheat the oven to 400 degrees F. Add the potatoes, garlic, and rosemary to a baking sheet, drizzle with the oil, tossing to coat, and sprinkle with salt and pepper.
  2. Roast the potatoes until crisp and golden brown on the outside and tender on the inside, about 45 minutes, flipping halfway through.
  3. While the potatoes are roasting, make the vinaigrette. Whisk together the oil, mustard, white wine vinegar and lemon juice. Season with salt and pepper.
  4. Toss the still-hot potatoes with the vinaigrette and serve warm.