Rosemary and balsamic vinegar unite to create the most simple, rustic, and crave-worthy potatoes!
Food+Styling by Paul Lowe | Photography by Dana Gallagher
SERVES 4
You will need:
20 fingerling potatoes, cut in half
6 shallots, peeled and cut in half
2 to 3 sprigs rosemary
4 tablespoons olive oil
2 tablespoons balsamic
salt & pepper to taste
20 fingerling potatoes, cut in half
6 shallots, peeled and cut in half
2 to 3 sprigs rosemary
4 tablespoons olive oil
2 tablespoons balsamic
salt & pepper to taste
- Preheat oven to 375oF.
- Place potatoes, shallots, and rosemary in a roasting pan and add olive oil, balsamic, salt, and pepper.
- Mix well and roast until golden and soft, about 20 minutes.
TIP:
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