Weather: 2 degrees, sun still down
What I’m listening to: Give us Rest, David Crowder Band
I came home to a pantry full of pretty little red potatoes, which is a clear indication that someone else had been doing all the shopping. But really, who can turn down a beautifully roasted, ever-so-slightly caramelized potato? Tender here… crunchy there. Savory side dish bliss. Pair this colorful side with a steak or a roasted chicken and your table – and your tummy – will be happy.
Balsamic Roasted Red Potatoes
Adapted from Sadler’s Smokehouse
Yields: 4 side-dish-sized servings
- 2T olive oil
- 2lbs small red potatoes, quartered (if using larger red potatoes, cut into sixths or eighths)
- 1T green onion, sliced
- 6 garlic cloves, chopped
- 1/2t dried thyme
- 1t dried rosemary
- 1/4c balsamic vinegar
- 3/4t salt
- 1/4t pepper
Preheat oven to 400. Generously grease a 10x15 baking sheet.
Combine the first 5 ingredients together in a bowl. Toss to coat. Spread in a single layer on baking sheet and roast for 25-30 minutes or until potatoes are golden and almost tender.
Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
Serve hot with freshly sliced green onions and a little coarse sea salt on top for garnish.
