1 1/2 lb. baby potatoes, washed and cut in half

3 T. extra virgin olive oil

2 T. balsamic vinegar

4 sprigs rosemary

Salt, to taste

Fresh ground black pepper, to taste

Preheat oven to 180°C/350°F/Gas 4. In a large baking tray mix the olive oil and balsamic vinegar and add the whole twigs of rosemary. Add the shallots and potatoes, stir so everything gets coated well. Season to taste with salt and pepper. Roast, uncovered, for approximately 1 hour or until the potatoes are tender. Depending on the size of the vegetables and your oven, they might take a little less or longer, according to some reviews it might be worth checking after about 45 minutes. Stir once or twice while roasting.

 

 

Yield:

Calories:

Fat:

Fiber: