Roasted Fingerling Potatoes with Corn-Garlic Chive Vinaigrette


  • 1 1/2 pounds fingerling potatoes cut in half length-wise (9 cups)
  • 6 tablespoons olive oil, divided
  • 1 cup fresh raw corn kernels, divided
  • 1 tablespoon white balsamic vinegar
  • 1 tablespoon lemon juice
  • 2 teaspoons maple syrup
  • 2 teaspoons minced shallots
  • 1-2 tablespoons thickly sliced garlic chives or regular chives, divided
  • 25 fresh parsley leaves


  • Preheat oven to 425 degrees
  • Boil potatoes and salted water in large saucepan
  • Boil 12 minutes, then drain, and cool completely
  • Toss potatoes with 3 tablespoons olive oil and season with salt if desired
  • Arrange in two 9×13 inch baking pans
  • Roast 25 to 28 minutes or until golden
  • Cool 5 minutes and remove with metal spatula
  • Meanwhile, mash 1/2 corn kernels in medium bowl to release liquid
  • Whisk in remaining 3 tablespoons olive oil, vinegar, lemon juice, maple syrup, and shallots and season with salt and pepper if desired
  • Stir in remaining corn kernals and half of chives
  • Arrange potatoes on platter
  • Spoon vinaigrette around and over potatoes
  • Scatter remaining chives and parsley leaves all over
  • Can serve warm or at room temperature
adminRoasted Fingerling Potatoes with Corn-Garlic Chive Vinaigrette