I love rosemary potatoes, it’s a classic combination, easy to prepare, and is an agreeable accompaniment to all kinds of meat.
There are enough rosemary potato recipes out there, from Jamie Oliver to Ina Garten and even Popsugar + Sorted Food. Most of the recipes I make here come other bloggers and food websites, or from cookbooks I own. But today’s recipe comes out of an old issue of Vogue India! The magazine did a feature on Padma Lakshmi and her favourite holiday recipes, and I went old-school and cut out a few of them for later.
Each of the recipes differs from the other, but is the same at it’s core. Ina adds some minced garlic, the Popsugar recipe calls for a little truffle oil and JO leaves his simple and unadorned, just olive oil+salt+pepper. Padma’s recipe calls for balsamic and a wee bit of sugar, which adds a lovely sweetness and tang in contrast to the woody rosemary.
ROAST POTATOES WITH ROSEMARY & BALSAMIC VINEGAR (Recipe here.)
- 500 g baby potatoes
- 3 tablespoons olive oil
- 1 tablespoon chopped rosemary (I used dried)
- 1 tablespoon balsamic vinegar
- A pinch of sugar
- 1 pinch black pepper
- 1/2 teaspoon sea salt
- Preheat oven to 220 C
- In a deep saucepan, cover the potatoes with cold water and bring to the boil. Simmer for 25 to 30 minutes. Drain the potatoes, allow them to cool a little and cut into quraters
- Place the potatoes in a single layer in a shallow baking pan.
- In bowl, whisk together olive oil, balsamic vinegar, rosemary, sugar, and black pepper. Drizzle this over the potatoes so they are evenly coated, then sprinkle with salt.
- Bake at 220C for 20 to 22 minutes.