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New Potatoes with Roasted Garlic Vinaigrette

With a garlic and mustard vinaigrette, this Roasted Garlic New Potatoes recipe is an easy side dish that packs a flavorful punch. The potatoes are creamy on the inside, crispy on the outside, and tossed in roasted garlic goodness!

Overhead view of a bowl of garlic roasted new potatoes

Easy Oven Roasted Potatoes

Do you ever make something, then kick yourself for not making it sooner? That’s what happened with me and these Roasted Garlic New Potatoes. This side dish is fabulously tasty, with a short ingredients list and very little effort. And this dish pairs deliciously with so many meals!

Once I made these oven roasted potatoes for the first time, they quickly became a favorite side dish for our family. With a pungent garlic and mustard vinaigrette, this recipe is a twist on potato salad, all warmed up and yummified. Kinda like my favorite German potato salad recipe, but different!

Ingredients to make potatoes with roasted garlic vinaigrette

What You’ll Need

I love when recipes are super flavorful, with a short ingredients list. Here’s all you need to make these crispy new potatoes!

  • Olive oil – Helps make the potatoes crisp.
  • Salt & pepper
  • Garlic – Leave the cloves unpeeled for roasting.
  • Small red potatoes – These are also called “new potatoes”.
  • Minced chives – The mild flavor of chives complements the garlic with a fresh green onion flavor.
  • White wine vinegar – Adds a tang to the vinaigrette.
  • Dijon mustard – This mustard adds loads of flavor to the potatoes. It’s one of my favorite flavor-packed cooking ingredients!
roasting a whole garlic bulb on foil

How to Roast Garlic

Have you ever roasted garlic? While raw garlic is sharp and biting, roasted garlic is mild, sweet, and beautifully buttery. It’s a whole different ingredient. And it’s so easy to accomplish!

This recipe for roasted garlic new potatoes incorporates 7 individual garlic cloves, right along with the potatoes on the same pan. But I also want to show you how easy it is to roast an entire garlic bulb. The luscious garlic makes a fabulous steak topper, is wonderful spread on slices of grilled bread, and awesome in garlic butter…and so much more! Here’s how to do it!

  • Cut the garlic bulb. Cut off the top quarter of a whole garlic bulb, to expose the pulp of the individual cloves. (Do not peel the garlic bulb or any of the individual cloves inside!)
  • Prep for roasting. Lay out a double layer of 12″ square aluminum foil. Place garlic bulb in the middle. Drizzle olive oil over the exposed cloves, and then sprinkle with salt. Bring the sides of the foil up around the garlic loosely and twist the top shut.
  • Roast. Place your foil wrapped bulb on a pan and put it in a 350° F oven for about 45 minutes.  
  • Cool. Take it out of the oven and let it cool a bit before unwrapping. Then simply squeeze out the soft, buttery pulp. Deeeeeeeeelicious!!

How to Make Roasted Garlic New Potatoes

There are really just 3 steps to making this side dish:

  • Combine ingredients. Combine olive oil, salt, pepper, garlic cloves, and potatoes on a rimmed baking sheet. Toss to coat.
  • Bake. Bake for an hour, until potatoes are tender. If the garlic is soft before the potatoes are done, remove the cloves from the oven. Once the potatoes are done, remove them from the oven and let cool for 5-10 minutes.
Overhead view of a bowl of garlic roasted new potatoes
  • Make the vinaigrette. Squeeze the garlic cloves to extract pulp. Combine the garlic pulp and remaining ingredients in a large bowl. Stir well. Add the potatoes to the bowl and toss to coat.
Angled view of roasted garlic new potatoes in a white bowl

Tips for Success

This is a super easy recipe, but here are a few tips to ensure the best finished dish:

  • Line the pan with foil. For easy clean-up, place a layer of foil on the pan before adding the potatoes and garlic.
  • Cut the potatoes into even pieces. To ensure the potatoes bake evenly, cut them into equally-sized pieces.
  • Don’t burn the garlic. The garlic may be ready before the potatoes. Remove it from the oven once it’s soft to avoid burning it.
  • Do I need to peel the potatoes? New potatoes have a very tender skin so there is no need to peel them for this recipe, though you can if you want.
A spoon digging into a bowl of roasted garlic new potatoes

Serving Suggestions

These roasted new potatoes make a great side dish any time of year, with just about any menu.

Our family especially likes this tangy potato side dish with a pot roast or stuffed pork chops during the winter months.

And during the summer, it’s perfect with anything fresh off the grill. Some of our favorite grilled entrees that pair well with these potatoes are: beer can chicken, quick & easy pork chops, turkey kebabs, and sugar grilled beef and asparagus kebabs. And nothing beats a simply grilled steak, hot and juicy from the grill’s flames! Also think about incorporating this dish when you use barbeque sauce. To round out your meal from the grill, this grilled vegetable salad is also a winner!

Roasted garlic new potatoes in a bowl

How to Store & Reheat Leftovers

  • How to store leftovers. Leftover roasted potatoes can be stored in the fridge in an airtight container for up to 3 days.
  • How to reheat leftovers. Reheat the leftovers on the stovetop, in the oven, or in a microwave. Just know that because the potatoes are dressed with a vinaigrette, you will not get that same crisp exterior as when the dish was just made.
  • Use cold and/or with other dishes. Also know that these potatoes are very enjoyable cold. Throw a few onto your fresh salad greens, for a heartier salad. Or repurpose the potatoes in frittatas and other recipes.

More Potato Recipes:

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pin graphic of garlic roasted new potatoes
Overhead view of a bowl of garlic roasted new potatoes

Potatoes with Roasted Garlic Vinaigrette

Yield: 8 servings
prep time: 20 minutes
cook time: 1 hour
total time: 1 hour 20 minutes
With a garlic and mustard vinaigrette, this Roasted Garlic New Potatoes recipe is an easy side dish that packs a flavorful punch. The potatoes are creamy on the inside, crispy on the outside, and tossed in roasted garlic goodness!
5 Stars (2 Reviews)


  • 3 tablespoons olive oil divided
  • 1.25 teaspoons kosher salt divided
  • ½ teaspoon freshly ground black pepper divided
  • 7 large garlic cloves unpeeled
  • 3 pounds small red potatoes quartered
  • 3 tablespoons minced chives plus a bit more for garnish
  • 2 tablespoons white wine vinegar
  • 2 teaspoons Dijon mustard


  • Preheat oven to 400° F.
  • Combine 1-1/2 tablespoons of the olive oil, 1/2 teaspoon salt, 1/4 teaspoon pepper, garlic cloves, and potatoes on a large rimmed pan. (Cover pan with foil first, for easy clean-up!) Toss well to coat. Bake for 1 hour or until tender, stirring after 35 minutes. Keep an eye on the garlic – if it's soft before the potatoes are done, remove it to a plate and let the potatoes continue cooking. Once potatoes are completely tender, remove from oven and let cool for 5 to 10 minutes.
  • Squeeze garlic cloves to extract pulp. Discard skins. Combine garlic pulp, remaining 1-1/2 tablespoons oil, remaining 3/4 teaspoon salt, remaining 1/4 teaspoon pepper, chives, vinegar, and mustard in a large bowl; stir well with a whisk. Add potatoes to bowl; toss well to coat. Garnish with additional chopped fresh chives and some fresh cracked black pepper.


Adapted from Cooking Light magazine, November 2008.

Nutrition Information:

Serving: 1 Calories: 202kcal Carbohydrates: 34g Protein: 4g Fat: 5g Saturated Fat: 1g Polyunsaturated Fat: 4g Sodium: 418mg Fiber: 3g Sugar: 2g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
Did you make this recipe?Please leave a comment below. And share a photo on Instagram with the hashtag #afarmgirlsdabbles or tag @farmgirlsdabble!
Oven roasted potatoes with garlic vinaigrette in a bowl
Overhead view of a bowl of garlic roasted new potatoes

This post was originally published in 2010, and then updated in 2021.

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8 comments on “New Potatoes with Roasted Garlic Vinaigrette”

  1. 5 stars
    We’ve been making a form of these since 1997. Our version differs slightly. Still sounds good.
    You know when you’ve been making a recipe for a long time, measurements get twerked.

  2. Jesse & Stephanie, you guys make me smile. Thanks for letting me know you made (and loved) these potatoes. I’ve heard so much about you, too, Stephanie – it would be great to meet face to face. But, until then, feel free to join me right here! -Brenda

  3. I am that grateful friend to whom Jesse refers, and may I just say, “YUMMO!” I am always so blessed by your sister (yes, she IS the “givingest” person I know!), and I am so excited that she shared your site with me so that I can be blessed by you as well! I look forward to actually spending time with you someday, as I feel I already know you. :)
    In Christ’s love, Stephanie

  4. Jessica Bebensee

    I have made these awesome potatoes twice since the recipe hit the blog! My family and our summer guests thoroughly enjoyed them! In true Jesse fashion, I even sent some of the left-overs home with a friend to enjoy at work Monday morning…and I received a text after her lunch break again singing the praises of the potatoes!!!

  5. Aha! Found you and your blog thanks to your following me on twitter! Love this recipe! I often roast potatoes but never think to eat them with a sauce and I love this roasted garlic/mustard sauce. Excellent reipe!