Recipe: Roasted Potatoes with Balsamic Vinegar (2)

Hi Barbara,

Here are a couple of recipe for you to try.

Roasted Potatoes with Balsamic Vinegar
rec.food.cooking/SleevesEnd (1995

I love this one, sorry I don't have exact amounts but you can sort of wing it - it always works.

potatoes - 1 per person or so
garlic - whole cloves
balsamic vinegar
olive oil

Cut potatoes into 1 inch pieces, I leave the skin on. Put in large bowl. Add whole cloves of garlic - maybe 3 or 4 per potato. Stir. Add oil and balsamic vinegar in about equal amounts (maybe slightly more vinegar). Keep adding & stirring until there's enough to coat potatoes and garlic well. A little will pool at the bottom when it's enough. Pour into roasting pan. Roast at anything from 300 to 450, depending on what else is cooking. They should light brown on the outside - tender in the inside, about 45 minutes to 1 hour depending on amount and oven temp.

If it's only for a few people, another way to roast them that I like slightly better, is to fold a square of parchment into a triangle. Open, place a cup or two of the potato mixture into one side of triangle. Refold. Twist open sides all around (start in the middle, sort of roll/twist along each side, leaving a kind of twisted tail at each end) anyway you do it so they are really closed is fine. Roast until parchment starts to turn brown. Each parchment filled bag should serve 1 person.Roast Potatoes with Balsamic Vinegar
rec.food.cooking/Sheri McRae (1996)

russet potatoes, peeling optional
1/3 cup balsamic vinegar
1 cup olive oil
Dijon mustard
salt and pepper to taste

Boil potatoes for about 5 to 10 minutes. Drain well. Mix balsamic vinegar with a olive oil and a very tiny amount of Dijon or fine-grained German mustard (a half teaspoon is enough for one pound of potatoes). Toss the potatoes in the dressing to coat, put them and any remaining dressing in a baking dish, and bake at 375 until done, about 30 to 40 minutes. During the baking, turn them over in the dressing several times. They should be golden and fragrant when done. Sprinkle with salt and black pepper to taste.

Happy Cooking,

Betsy
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