A Heavenly Roasted Potato Recipe

This roasted potato recipe features rosemary, garlic and balsamic vinegar in a delightfully versatile side dish.

Ingredients:
600g/1lb 5oz red skinned potatoes, scrubbed well
1 tbsp of olive oil
1 clove of garlic, crushed
½ tablespoon of balsamic or sherry vinegar
¼ teaspoon of freshly milled black pepper
½ teaspoon salt
1 tablespoon finely chopped fresh rosemary


Method:
1. Preheat oven to 180C/350F/Gas 5

2. Cut the potatoes into chunks about 2cm/¾ inch.  There's no need to peel them unless you want to.

3. Place all of the other ingredients together in a small bowl and mix well.

4. Pour the mixture over the potatoes in a large bowl and stir to coat.

5. Roast for 40-50 minutes on a baking tray, stirring 2 or 3 times during the cooking to prevent sticking.

This roasted potato recipe is good with just about anything.  Personally, I love it with some homemade lentil burgers and tomato and zucchini with pesto.
   






 

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