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Roasted Fingerling Potato with Balsamic Drizzling

 
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116

.

Yield

4

servings

Prep

5

min

Cook

30

min

Ready

36

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

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.

 

* not incl. in nutrient facts

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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?

 

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