Roasted Red Potatoes with Mustard Vinaigrette

Ingredients

• 2 tablespoons parsley fresh roughly chopped
• 4 cloves garlic crushed peeled
• 1 tablespoon grainy mustard 
• 4 servings kosher salt and pepper black freshly ground
• 2 tablespoons olive oil 
• 1.5 pounds potatoes red cubed scrubbed
• 1  shallots finely chopped
• 1 tablespoon citrus champagne vinegar 

Equipment

• baking sheet
• oven
• whisk

Directions

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