Balsamic roast potatoes
Recipe type: Curries
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
- Preheat the oven to 180°C.
- 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.