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Balsamic roast potatoes

Balsamic roast potatoes
Recipe type: Curries
Cuisine: Italian
Serves: 8
Prep time:
Cook time:
Total time:
Crispy roast potatoes are tossed in balsamic vinegar for an Italian twist.
  • 1.5kg kipfler potatoes, halved if large
  • 1 garlic bulb, cloves separated, unpeeled
  • 10 eschalots, halved
  • ⅓ cup (80ml) olive oil
  • 2 tbs balsamic vinegar
  • 3 rosemary sprigs
  1. Preheat the oven to 180°C.
  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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