Roasted Fingerling Potato with Balsamic Drizzling
.
Yield
4 servingsPrep
5 minCook
30 minReady
36 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ¼ | pounds |
potatoes
fingerling, washed and halved |
|
| 2 | tablespoons |
olive oil
or any vegetable oil |
|
| 1 | x |
salt
to taste |
*
|
| 3 | cloves |
garlic
or to taste, minced |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ½ | tablespoon |
rosemary leaves
freshly and finely chopped fine (if needed), or 1 1/2 teaspoons of dried |
|
| 2 ½ | tablespoons |
balsamic vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 567 | g |
potatoes
fingerling, washed and halved |
|
| 3E+1 | ml |
olive oil
or any vegetable oil |
|
| 1 | x |
salt
to taste |
*
|
| 3 | cloves |
garlic
or to taste, minced |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 7.5 | ml |
rosemary leaves
freshly and finely chopped fine (if needed), or 1 1/2 teaspoons of dried |
|
| 38 | ml |
balsamic vinegar
|
|
Directions
Preheat your oven to 450 degrees.
Set your oven rack in the lower third of your oven.
For even roasting, try to cut each wedge into equal sizes.
Add the potato wedges, the olive oil, sea salt, pepper and rosemary if needed in a large bowl, and toss until evenly coated.
Roast for about 25 minutes or until fork tender.
Drizzle with the balsamic vinegar, shaking the pan to coat the potatoes.
Roast until vinegar evaporates, 3 to 5 minutes.
Season with salt and black pepper if needed.
Serve warm.
