Roasted Potatoes with Vinaigrette – La Tourangelle

Ingredients

• 1 1/2 pounds red potatoes, scrubbed and cubed into uniform chunks
• 4 cloves garlic, peeled and crushed
• 2 tablespoons olive oil
• 2 sprigs rosemary, chopped
• Kosher salt and freshly ground black pepper
• 5 Tbsp Walnut Oil
• 2 Tbsp white wine vinegar
• 1 Tbsp Dijon Mustard
• 1/2 of a lemon, juiced
• 1 tsp pepper
• 1 tsp salt