Roasted Fingerling Potato with Balsamic Drizzling
149
.
Ingredients
| 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
|
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.
Nutrition Facts
Serving Size 166g (5.9 oz)Amount per Serving
Calories 19930% of calories from fat
% Daily Value *
Total Fat 7g
10%
Saturated Fat 1g
5%
Trans Fat
0g
Cholesterol 0mg
0%
Sodium 11mg
0%
Total Carbohydrate
11g
11%
Dietary Fiber 3g
12%
Sugars g
Protein
6g
Vitamin A 0%
•
Vitamin C 21%
Calcium 3%
•
Iron 5%
* based on a 2,000 calorie diet
How is this calculated?
