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Recipes from the Grapevine Cottage

Recipes --> Side Dishes --> Sweet & Salty Rosemary Potatoes

Sweet & Salty Rosemary Potatoes

Serves 4-6

7-8 shallots (if you can't find shallots, use an equal amount of sweet onion)
25 very small red-skinned potatoes
1/4 cup balsamic vinegar
1/4 cup olive oil
4 stems fresh rosemary, each about 4-6 inches long
1 tablespoon kosher salt (kosher salt retains its crunchiness in the oven)
1 tablespoon freshly ground black pepper

Peel the shallots and chop them into pieces roughly 1/2 inch squares. Place in a large bowl. Cut potatoes into quarters and add to shallots. Pour the balsamic vinegar and olive oil over all and mix. Remove the rosemary leaves from the stems, add. Add salt and pepper.

Pour into a 9-inch x 13-inch roasting pan or any baking sheet that will allow the potatoes to be arranged in a single layer. Bake at 450 degrees for 35-45 min, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes. If you don't want them quite so dark, set the oven temp to 325 degrees.