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Ingredients: Seven to eight ounce shallots (about seven or eight large) - if you cannot find shallots, use an equal amount of sweet onions 1-1/2 pound red-skinned potatoes (about 25 to 28 very small - 1 to 1-1/2-inch in diameter are best, or use an equal weight of larger potatoes) 1/4 cup balsamic vinegar 1/4 cup olive oil Four stems fresh rosemary, each about four to six inches long 1 tablespoon kosher salt 1 tablespoon freshly ground black pepper Directions: Peel shallots and chop them into pieces roughly ½-inch-square. Place pieces into large non-reactive bowl. 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 half-moons in half. Place potato pieces into bowl with shallots. Pour balsamic vinegar and olive oil over potatoes and shallots. Stir to mix. Preheat oven to 450-degrees. Remove rosemary leaves from woody center stems. Add leaves to bowl with previous ingredients. Add salt and pepper to bowl and stir again to mix. Pour contents of bowl into heavy 9-by-13-inch roasting pan (you can line with foil) or into any baking dish that will allow you to arrange the potatoes in a single layer. Bake in preheated oven 35 to 45 minutes. If you like your potatoes dark, allow the entire 45 minutes. If you do not like them so dark, remove them at the 30 minutes mark, or set the oven to 375-degrees and roast for full time. Serve hot or at room temperature. You can reheat the potatoes in oven (400-degrees for ten minutes) or in a wrapping of heavy-duty aluminum foil on a grill for ten minutes, turning once or twice. Recipe makes four to six servings. |