Roasted Red Potatoes with Mustard Vinaigrette | Paula Deen

Ingredients

• 1 1/2 lbs red potatoes, scrubbed and cubed into uniform chunks
• 4 cloves garlic, peeled and crushed
• 2 tablespoons Olive oil
• Kosher salt
• ground black pepper
• 1 tablespoon grainy mustard
• 1 tablespoon white wine vinegar
• 2 tablespoons fresh parsley, roughly chopped
• 1 shallot, finely chopped