Oct 27 2008
We love roasted potatoes, especially for breakfast. They’re flavorful, really easy to prepare, and you can pretty much put anything on them. In this version we used our favorite Balsamic Vinegar and some dried herbs from the cupboard (it was early in the morning and we were feeling lazy).
The CSA that we get most of our produce from has been transitioning away from summer crops and toward the heartier autumn crops like Kale, Squash, and Potatoes. These Potatoes are German Butterballs which are kind of like a Yukon Gold with skin like a Russet.
Makins’:
- 1# Yukon Gold or similar waxy pototoes
- 2 Tbsp Balsamic Vinegar
- 1-2 Tbsp dried herbs, we used Herbs de Provence and a touch of garlic powder
- Olive Oil
- Salt & Pepper
How to:
- Preheat the oven to 350°F
- Thoroughly wash the potatoes and chop them into bite-sized pieces
- Toss the potatoes with the herbs, olive oil, vinegar, and salt & pepper to taste
- Roast until they can be easily pierced with a fork
Nummers!
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