Directions

1. Preheat oven to 375F. In a bowl combine the potatoes and half garlic oil, tossing to cover. Season generously with Kosher salt and black pepper. Lay out a large sheet of aluminum foil, place the potatoes on one half of the foil. Fold the foil over and seal the edges tightly. Place on sheet pan Into the oven, cooking until tender about 45 minutes. Meanwhile, in a medium bowl whisk together the mustard, vinegar, sugar, remaining garlic oil, black pepper Adjust seasonings with salt and pepper to taste. Warm slightly to combine with potatoes.

2. Combine the chopped garlic confit and parsley. Reserve.

3. Remove the potatoes from the oven and transfer to a large bowl. Pour the warm vinaigrette over the potatoes and toss. Add the garlic-parsley garnish and toss to coat.