Asian Coconut Water Roasted Potatoes

For the blood orange coconut water salad dressing:
Place all ingredients, except for olive oil, in a blender and puree for 1 minute. With blender on, slowly drizzle in olive oil and puree for 1 additional minute.

For the potatoes:
Preheat oven to 400ºF.

Rinse potatoes and dice in halves or quarters, making them all a uniform size. Place on baking sheet lined with tin foil. Drizzle with olive oil, soy sauce, and then sprinkle with salt and pepper. Use hands to mix potatoes, and then evenly distribute on baking sheet skin-side facing up. Roast 20 minutes.

Drizzle with blood orange coconut water salad dressing, then roast for an additional 5 minutes. Top with chives before serving.