Roasted Potatoes with Herb Vinaigrette

Ingredients

• 0.5 teaspoon pepper black divided
• 1 tablespoon dijon mustard 
• 2 tablespoons chives fresh chopped
• 1.5 teaspoons tarragon fresh chopped
• 3  garlic cloves minced
• 3 tablespoons olive oil divided
• 3 pounds potatoes red quartered ( 24)
• 1 teaspoon salt divided
• 3 tablespoons citrus champagne vinegar 

Equipment

• frying pan
• oven
• whisk

Directions

1. Preheat oven to 40
2. Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat.
3. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.
4. Bake at 400 for 40 minutes or until tender, stirring after 25 minutes.
5. Add garlic; toss well.
6. Bake an additional 5 minutes or until potatoes are done.
7. Combine remaining 1 1/2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, chives, and remaining ingredients, stirring with a whisk.
8. Drizzle over potatoes; toss gently.