This is one of my favorite new side dishes. They were soooo good and they seemed kind of fancy but are way easier than how fancy they seem to be! This recipe is from A Farm Girl's Dabbles.
1 1/4 tsp kosher salt (divided)
1/2 tsp freshly ground black pepper (divided)
7 garlic cloves (unpeeled)
3 lbs small red potatoes (quartered)
3 tbsp minced chives
2 tbsp white wine vinegar
2 tsp Dijon mustard
Heat oven to 400. Combine 1 1/2 tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, garlic, and potatoes. Spread over a lined sheet pan. Bake for 1 hour, flip after 35 minutes. Let stand for 5 minutes after coming out of the oven. After the potatoes come out of the oven remove the garlic and squeeze out the pulp into a bowl, combine the remaining ingredients and whisk well. Toss the potatoes in the vinaigrette. Serve warm.