Recipe courtesy of Laura Bemben Ressner
Sweet and Salty Potatoes
- Yield: 4-6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 313
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 55
- Dietary Fiber
- 3
- Sugar
- 31
- Protein
- 3
- Cholesterol
- 0
- Sodium
- 402
Ingredients
7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions
1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes)
1/4 cup of balsamic vinegar
1/4 cup of olive oil
4 stems of fresh rosemary, each about 4 to 6 inches long
1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven)
1 tablespoon of freshly ground black pepper
Directions
- 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
- 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
- 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
- 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
- 5. Add the salt and the pepper to the bowl and stir again to mix.
- 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
- 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
- Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.