Roasted Potatoes with Balsamic Vinegar

Each country has its own stereotypes. For America, most outsiders think we all drive Ford Mustangs and are obsessed with being clean. For Ireland, it’s leprechauns and potatoes, lots and lots of potatoes. I’m not complaining about the potatoes. They’re my favorite, and I’m here to tell you it’s not such a stereotype after all. They’re served with just about everything.

Here’s one of my favorite recipes I’ve found. It’s roasted potatoes with a twist, toss them in balsamic vinegar before serving. It’s like a fancy version of fries with malt vinegar. The potatoes can be refrigerated for a cold salad. Feel free to add ingredients as you like. Bacon would taste great, as would chopped scallions or other herbs.

Roasted Potatoes with Balsamic Vinegar

adapted from Avoca Cafe Cookbook

Servings: 4

Time: 60 minutes

Ingredients:

• 1/4 cup olive oil
• 8 small potatoes, cleaned and cut into small pieces
• salt, to taste
• pepper, to taste
• 1/2 teaspoon thyme
• 4 rosemary twigs
• 1 teaspoon chopped fresh rosemary
• balsamic vinegar

Directions:

1. Pour the olive oil in a roasting pan and warm in an oven heated to 425°. When oil is heated, add the potatoes, salt, pepper, and thyme. Stir together until the potatoes are well coated. Top with rosemary twigs and cook for ten minutes. Stir potatoes to prevent burning, then cook for 30 minutes (45 minutes total).
2. When potatoes are done (e.g. crispy), remove from oven and place in a large serving bowl. Remove twigs and add chopped rosemary. Sprinkle with vinegar and serve.