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Balsamic Potatoes

Made with our Calivinegar Barrel Aged Balsamic Vinegar

Servings: 6   |   Prep Time: 20 min   |   Total Time: 1 hour

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Dressing:

  • 3 tablespoons Calivirgin Olio Nuovo
  • 2 tablespoons Calivinegar Barrel-Aged Balsamic Vinegar
  • 2 tablespoons fresh rosemary, finely chopped
  • 1 teaspoon fresh thyme, finely chopped
  • 2 teaspoons coarse kosher salt
  • Pinch of black pepper

Potatoes:

  • 2 medium Yukon Gold potatoes, cut into 1-inch cubes
  • 2 medium red potatoes, cut into 1-inch cubes
  • 1 large sweet potato, peeled and cut into ½-inch cubes
  • 2 medium purple potatoes, cut into 1-inch cubes
  1. Preheat the oven to 450°F.
  2. Scatter the potatoes evenly on a half-sheet pan in a single layer.
  3. In a small bowl, whisk together the Calivirgin Olio Nuovo, Calivinegar Barrel-Aged Balsamic Vinegar, rosemary, thyme, salt, and pepper.
  4. Drizzle the dressing over the potatoes and toss to coat evenly. Spread them out again in a single layer.
  5. Roast for 35-40 minutes, until the potatoes are tender and golden.
  6. Toss into a salad with mixed greens, goat cheese, and toasted nuts or serve alongside grilled steak.

Barrel-Aged Balsamic Vinegar

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