Melting Potatoes
Serves 4 #STARFineFoods Ingredients: 2 pounds small potatoes 3 tablespoons STAR Extra Virgin Olive Oil 1 tablespoon STAR balsamic vinegar 1 tablespoon STAR golden balsamic vinegar A pinch of oregano A pinch of rosemary A pinch of marjoram Salt and pepper 1 cup vegetable stock Instructions:Preheat the oven to 482 ºF.
Grease a baking dish.
In a bowl, mix the extra virgin olive oil, balsamic vinegar and golden balsamic vinegar.
Wash the potatoes and slice them in half lengthwise. Set them in the baking dish and sprinkle them with the oil and vinegar. Add the herbs and salt and pepper.
Roast the potatoes for about 40 minutes, turning them occasionally so they don’t burn.
Lower the oven temperature to 428ºF, pour in the vegetable broth and bake for about 15 minutes more, until the broth has almost completely evaporated.
Ingredients
- 2 pounds small potatoes
- 3 tablespoons STAR Extra Virgin Olive Oil
- 1 tablespoon STAR balsamic vinegar
- 1 tablespoon STAR golden balsamic vinegar
- A pinch of oregano
- A pinch of rosemary
- A pinch of marjoram
- Salt and pepper
- 1 cup vegetable stock
Instructions
Preheat the oven to 482 ºF.
Grease a baking dish.
In a bowl, mix the extra virgin olive oil, balsamic vinegar and golden balsamic vinegar.
Wash the potatoes and slice them in half lengthwise. Set them in the baking dish and sprinkle them with the oil and vinegar. Add the herbs and salt and pepper.
Roast the potatoes for about 40 minutes, turning them occasionally so they don’t burn.
Lower the oven temperature to 428ºF, pour in the vegetable broth and bake for about 15 minutes more, until the broth has almost completely evaporated.
Preheat the oven to 482 ºF.
Grease a baking dish.
In a bowl, mix the extra virgin olive oil, balsamic vinegar and golden balsamic vinegar.
Wash the potatoes and slice them in half lengthwise. Set them in the baking dish and sprinkle them with the oil and vinegar. Add the herbs and salt and pepper.
Roast the potatoes for about 40 minutes, turning them occasionally so they don’t burn.
Lower the oven temperature to 428ºF, pour in the vegetable broth and bake for about 15 minutes more, until the broth has almost completely evaporated.
Total Time: 60 minutes
Serves: 4
