Although I have served my husband quite a few potato dishes over the years, and you should know potatoes are not really his favorite starch, he seems to actually enjoy them when they are fixed this way. I found this recipe in my current favorite food magazine – Cooking Light. And while I am on the subject of food magazines, I might as well tell you how I feel about most of them. Although there is still something wonderfully cozy about sitting down with a nice cup of coffee and reading the latest issues of my favorite magazines, Cooking Light is the only magazine I am currently receiving. I used to subscribe to several cooking magazines that I’m sure if I were to name them, you would know them well. But a few years ago I realized that I really didn’t care if there was a particularly amazing new restaurant in Phoenix that served Cuban food. Or a fabulous new way of combining radicchio and peanut butter. All I truly wanted from my favorite magazines were great recipes for fantastic dishes that I could prepare at home with confidence. For a couple of years before I actually got up the nerve to cancel several of my decades long subscriptions (we had been partners in the kitchen for so long, it was like getting a divorce), I was truly beginning to wonder if any of the magazine staff had actually prepared or tasted the recipes they were publishing! The ingredient lists were beginning to look so outrageous, I seriously had my doubts. Plus I was beginning to question who the editors and writers considered to be their reader base? Certainly their offerings were no longer directed toward an audience filled with the likes of me! I simply was not sophisticated enough nor was my palate refined enough to adequately appreciate the recipes these publications now had to offer. It took me awhile, but I finally came to the conclusion that I was better off reading informative blogs and getting ideas and down to earth recipes off the Internet. But enough diatribe about the current state of most cooking magazines (as I see it) and back to these potatoes. (When I get started, sometimes I just can’t stop until I tell you more than you ever wanted to know about how I feel on a given subject! Sorry about that!) So knowing that I can get terribly passionate about a subject, I’m going to tell you that these potatoes are absolutely marvelous. The roasted garlic sauce simply lifts the humble potato from ordinary to extraordinary. Thanks again Cooking Light.

• 8 medium sized red potatoes, wash, dried, and cut in quarters
• 4 tsp. extra virgin olive oil, divided
• 3 large garlic cloves, unpeeled
• 3/4 tsp. kosher salt, divided
• freshly ground black pepper
• 2 T. minced fresh chives, or 1 T. dried
• 1 T. white wine vinegar
• 1 tsp. Dijon mustard

Place the quartered potatoes on a rimmed baking dish just large enough that the potato pieces don’t touch. Add the unpeeled garlic cloves, 2 tsp. of the olive oil, ½ teaspoon of the salt, and pepper. Toss to coat. Bake in a pre-heated 400 degree oven for about 30 minutes, or until golden brown and tender. Stir the potatoes once during the baking time. Remove from the oven and prepare the sauce. Squeeze garlic cloves (be careful they are hot!) to extract pulp into a small bowl and mush with a fork. Add the remaining 2 teaspoons of olive oil, ¼ teaspoon salt, a little pepper, chives, vinegar, and mustard; whisk until well blended. Pour over the how potatoes, toss to coat, and serve immediately.