Monday, June 27, 2011

tangy balsamic taders

5 potatoes unpeeled (lots of good vitamins in the skin)
extra virgin olive oil
1 tablespoon of balsamic vinegar
2 sprigs of rosemary
sea salt
a wedge of lime

Set your over to 180c
Cut potatoes into chunks and put into a large mixing bowl
Glug over some of your favourite extra virgin olive oil just enough to coat the potatoes but not leave a pool in the bottom of the bowl
Splash about a tablespoon of best balsamic vinegar into the bowl
Cut rosemary up finely (if you have children) or leave the leaves whole if serving adults
Add a generous amount of salt and mix all ingredients together until glossy and coated
Spread potatoes onto a baking tray (spray with a little oil if putting on top of foil) and squeeze the wedge of lime all over the potatoes
Pop them into the oven at 180c until golden and the delicious aroma is driving you crazy
Remove from the oven and serve with your favourite roast or as a summer side.
*When I cook roast potatoes they have to be ready NOW!  That's just dinner time at our house, so I tend to cut the potato smaller than most other people would.