You have heard it a few times but I will say it again: my kids are balsamic vinegar crazy so while I was marinating some shrimp (see Family Kitchen later this week) in a balsamic blend, I went ahead and tossed the potatoes with it as well.
Ingredients:
3 lbs. baby red potatoes, cut into thirds or quarters
1.5 Tablespoon Olive Oil
1.5 Tablespoon Balsamic Vinegar
2 cloves of garlic, chopped
A handful of fresh rosemary, minced
Preheat the oven to 450 degrees. Whisk the vinegar and olive oil together and then add in the garlic and rosemary. Toss with the potatoes until well coated and bake for approximately 25 minutes or until easily pierced with a fork.
What are some of your favorite ways to have baby red potatoes?
A
New Englander who discovered her passion for Science at a young age and her
passion to be a Stay at Home Mom and Foodie a bit later. You can contact me at savorthethymeblog@gmail.com
{ 3 comments… read them below or add one }
Love this recipe. I’ve been looking for something a little different for the few red potatoes I have lurking in my cupboard.
Balsamic is one of the best things on earth. I roast brussel sprouts with balsaic vinigar and it’s the only way to get me to eat them.
I’m a big fan of simply tossing them in olive oil with minced garlic, salt and pepper. Served best with KETCHUP