Asian Coconut Water Roasted Potatoes

• FOR THE DRESSING:
• 1 cup Coconut Water
• 2 Blood Oranges, Juiced
• 1 clove Garlic, Minced Finely
• 1/2 teaspoons Whole Grain Mustard
• 1/2 teaspoons Sea Salt
• 1/2 teaspoons Freshly Ground Black Pepper
• 1/2 cups Extra Virgin Olive Oil
• FOR THE POTATOES:
• 2 pounds Baby Red Potatoes
• 1 Tablespoon Extra Virgin Olive Oil
• 1 Tablespoon Low Sodium Soy Sauce
• 1/8 teaspoons Sea Salt
• 1/4 teaspoons Freshly Ground Black Pepper
• 1/2 cups Blood Orange Coconut Water Salad Dressing (Recipe Included)
• 1/4 teaspoons Chives

1. For the blood orange coconut water salad dressing:
2. Place all ingredients, except for olive oil, in a blender and puree for 1 minute. With blender on, slowly drizzle in olive oil and puree for 1 additional minute.
3. For the potatoes:
4. Preheat oven to 400u0b0F.
5. Rinse potatoes and dice in halves or quarters, making them all a uniform size. Place on baking sheet lined with tin foil. Drizzle with olive oil, soy sauce, and then sprinkle with salt and pepper. Use hands to mix potatoes, and then evenly distribute on baking sheet skin-side facing up. Roast 20 minutes.
6. Drizzle with blood orange coconut water salad dressing, then roast for an additional 5 minutes. Top with chives before serving.

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Taken from tastykitchen.com/recipes/sidedishes/asian-coconut-water-roasted-potatoes/ (may not work)