Roasted Potatoes With Herb Vinaigrette

• 3 tablespoons olive oil, divided
• 3 pounds small red potatoes, quartered (about 24)
• Cooking spray
• 1 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 garlic cloves, minced
• 2 tablespoons chopped fresh chives
• 3 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 1/2 teaspoons chopped fresh tarragon

1. Preheat oven to 400u0b0.
2. Combine 1 1/2 tablespoons oil and potatoes on a large jelly-roll pan coated with cooking spray, tossing to coat. Sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Bake at 400u0b0 for 40 minutes or until tender, stirring after 25 minutes. Add garlic; toss well. Bake an additional 5 minutes or until potatoes are done.
3. 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. Drizzle over potatoes; toss gently.

olive oil, red potatoes, cooking spray, salt, black pepper, garlic, fresh chives, white wine vinegar, mustard, tarragon

Taken from www.myrecipes.com/recipe/roasted-potatoes-with-herb-vinaigrette (may not work)