Balsamic Roasted New Potatoes

An Aromatic Vinegar of Modena, Italy

It seems like I splash balsamic vinegar on everything, espcially roasted vegetables.  Honestly, what did we do before balsamic vinegar was introduced into mainstream cooking in this country?  The following recipe is Ed Asner’s from The Jewish Celebrity Cookbook.  It can be served as an hors d’oeuvres or as a side.

Balsamic Roasted New Potatoes

Serves 6

2 Tbs olive oil
2 lbs small new potatoes, washed, patted dry and quartered; or, if using larger potatoes, cut into 1-inch pieces
1 Tbs minced garlic
1 Tbs minced shallots
1 tsp dried thyme
1 tsp minced rosemary
1/8 tsp freshly ground nutmeg
1/4 cup balsamic vinegar
Salt and pepper

Preheat oven to 400°. Place baking rack in lower third of oven.

Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic and shallots. Toss in skillet until well mixed. Add thyme, rosemary and nutmeg. Toss well. When potatoes are hot, transfer to baking pan and spread in single layer. (This part of the recipe can be made several hours ahead of time.)

Place pan in preheated oven on lower rack. Roast potatoes until golden and just tender, about 25 minutes, turning once midway.

Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, about 7 minutes. Serve immediately.


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