My husband loves balsamic vinegar. I love my husband. He is amazing and I feel so fortunate to be married to him. Of course he loves me too, but a dish made with balsamic vinegar really let's him know I was thinking of him. So when I found this recipe I knew I had to try it. Of course it had to be adapted as I never have all the ingredients for any recipe (and with two little kiddos and another on the way - running to a grocery store is not always in the cards). But let me just tell you that these turned out amazing and I will be making them again (at my husband's very pleased request).
Balsamic Roasted Red Potatoes
adapted from: Alaska From Scratch
Ingredients
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons olive oil
• 1/4 cup balsamic vinegar
• 2 pounds small red potatoes, quartered (if using larger red potatoes, cut into sixths or eighths)
Preparation
• Preheat oven to 400.
• Measure out onion powder, garlic powder, thyme, rosemary salt and pepper.
• Mix spices with 1/4 cup of hot water to "rehydrate" and let sit for at least 10 minutes.
• Add olive oil and vinegar.
• Cut up potatoes and place them in a shallow baking dish.
• Pour mixture over potatoes and toss to coat.
• Roast for an hour (stirring a few times) or until potatoes are golden and tender.
Ingredients
• Measure out onion powder, garlic powder, thyme, rosemary salt and pepper.
• Mix spices with 1/4 cup of hot water to "rehydrate" and let sit for at least 10 minutes.
• Add olive oil and vinegar.
• Cut up potatoes and place them in a shallow baking dish.
• Pour mixture over potatoes and toss to coat.
• Roast for an hour (stirring a few times) or until potatoes are golden and tender.
Okay, now here is the real kicker. You need to make extra balsamic sauce to go with the potatoes. This was not an instruction in the original recipe, but my husband was absolutely desolated that there was not more of the yummy balsamic goodness to pour over the potatoes (the sauce basically cooks into the potatoes and there is none extra). He wanted it for his meat too. He just couldn't get enough of the flavor. Fortunately it is really easy to make up some more! So I suggest you make more sauce too. Here is how to whip up an extra batch to have on the side:
Balsamic Reduction Sauce
adapted from: Alaska From Scratch
Ingredients
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 1/4 teaspoon dried thyme
• 2 teaspoon dried rosemary
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup balsamic vinegar
Preparation
• Measure out onion powder, garlic powder, thyme, rosemary salt and pepper.
• Mix spices with 1/4 cup of hot water to "rehydrate" and let sit for at least 10 minutes.
• Add vinegar.
• Place mixture in small sauce pan and cook over medium-low heat for 30 minutes to meld flavors and slightly reduce vinegar.
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