+GF +SF
A little bit of balsamic reduction brings some zing to roasted-to-perfection potatoes, with a slight rosemary flavor as an added bonus! If your garden is thriving and you grow fresh rosemary and blackberries, my anything-but-green thumb is actually green with envy. —CS
SERVES 2 TO 3
Coarse kosher salt
1 lb (454 g) small gold potatoes, quartered (choose potatoes of similar size)
1½ tbsp (23 ml) grapeseed oil or olive oil
1½ tbsp (23 ml) Blackberry Balsamic Reduction
2 small shallots, halved
3 cloves garlic, left whole
1 large sprig fresh rosemary
Bring a pot of water to a boil. Add a generous spoonful of salt. Add the potatoes and parboil for 8 minutes. Drain and let them cool. In the meantime, preheat the oven to 425°F (220°C).
In a small bowl, whisk to combine the oil and balsamic reduction.
Place the potatoes, shallots and garlic in a 9-inch (23-cm) square baking pan. (If you’re concerned the potatoes might stick to the pan, if it isn’t nonstick, place a piece of parchment paper in the pan.)
Toss the potatoes with the oil and reduction mixture. Sprinkle with a couple generous pinches of salt. Add the rosemary sprig and cover the pan loosely with a piece of foil. Roast for 20 minutes. Remove the foil and roast for another 20 minutes or until the potatoes are fork tender and golden brown. Discard the rosemary, but mince the shallots and garlic, dividing them among each serving.