In preparation for the birthday brunch I'm making for a friend, I roasted sweet potatoes, purple potatoes, and new potatoes in a balsamic glaze. This versataile recipe is a cinch to make and just as tasty cold as it is warm; you can use these as a side-dish on their own or top greens with them to make a hearty salad.
Wash and dry whatever potatoes you plan to use. Slice into 1/2" or 3/4" coins.
Wash and dry whatever potatoes you plan to use. Slice into 1/2" or 3/4" coins.
Make a balsamic glaze with 1/4 C balsamic vinegar, 1/4 C water, 1/4 C organic raw sugar. Place all the ingredients into a saucepan and, over medium heat, cook till the sugar melts and a syrup begins to form.
Using a flat baking dish with a rim, line the pan with foil. Spread the coins out on the sheet, sprinkle them with freshly ground pepper and sea salt. Drizzle them with the syrup, first, and olive oil.
Roast in a 375 degreen oven for 45 minutes. Every 10 minutes or so, move the potatoes around so they don't stick to the pan. Serve hot or let cool and use later. You'll see these tomorrow on my bruch menu.
I'm pretty much a sucker for anything glazed with balsamic...ESPECIALLY potatoes. These sound wonderful! Happy 2012, Camilla =)
ReplyDeleteOh my goodness ... those look DIVINE! I'm totally "pinning" these!
ReplyDeleteThis sounds so good! I've never had purple potatoes before - do they taste different?
ReplyDelete@Jessica, they don't really taste any different, but their texture is more crisp. More like a new potato than a russett.
ReplyDeleteThis sounds soooo yummy!
ReplyDeleteThey sound delicious, and the tri-colored potatoes are beautiful to look at too!
ReplyDelete