Roasted Red Balsamic Potatoes
Posted by Caveman Cooking on August 19, 2010
Yeah, I know … been a while since I posted a new recipe. Been dealing with a family emergency. So, I deserve a little slack. 😉 To make up for it, I’m giving you a very tasty dish that really compliments just about any main course … beef, chicken, pork, fish, you name it!
4 Medium-Large Red Potatoes
2-3 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Garlic, minced (approx. 4 cloves)
1 Tablespoon Fresh Basil, finely chopped
Salt & Pepper To Taste
Bake for 30-35 minutes, until potatoes become golden brown along the edges (These probably could have used another 5 minutes, but everyone was starving and all the other dishes were ready 🙂 ). Remove from oven, and immediately drizzle balsamic vinegar over the potatoes. The vinegar should begin to sizzle and caramelize. Toss the potatoes until they are completely basted in the vinegar.
Serve potatoes with other dishes of choice. Pictured here with Steak ala Cave and a steamed artichoke.
HINT: Got leftover taters? Just cover and refrigerate until morning. Then, in a skillet, saute some onions and minced garlic in olive oil and, when onions are translucent, add the leftover potatoes. Continue to cook until taters are thoroughly warmed. BOOM … now you have some incredible home-style Breakfast Potatoes!
Prep Time = 10 minutes
Cook Time = 30-35 minutes
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.