Balsamic roast potatoes Recipe
Ingredients
1.5kg kipfler potatoes, halved if large
1 garlic bulb, cloves separated, unpeeled
10 eschalots, halved
1/3 cup (80ml) olive oil
2 tablespoons balsamic vinegar
3 rosemary sprigs
Balsamic roast potatoes Recipe
Method
Step 1
Preheat the oven to 180°C.
Step 2
Toss the potatoes, garlic and eschalot in a bowl with the oil and balsamic vinegar. Season and arrange in a single layer on a baking tray. Scatter with rosemary and roast, turning twice, for 45-50 minutes until crispy, golden and cooked through. Serve warm.
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