When asked to bring a side dish to a friend’s home, I like to make these sweet and salty potatoes. I first came up with these when we were living in Los Angeles, and some friends of ours invited us to sit in their box seats at the Hollywood Bowl. A wonderful venue for music under the stars, the Hollywood Bowl encourages you to arrive early and bring a picnic dinner. As Los Angeles is, according to a recent report, the worst city in the nation for traffic, I did not know how long my side dishes would have to sit in the car before dinner, so I decided that food safety would be just as important as food flavor. I decided to make something that can be eaten at any temperature, but that is still delicious.
| Yield: | 4-6 servings |
Ingredients
- 7 to 8 ounces of shallots (about 7 or 8 large ones) -if you can?t find shallots, use an equal amount of sweet onions
- 1 1/2 pounds of red-skinned potatoes (about 25 to 28 very small, 3/4 of an inch to 1 1/2 inches in diameter are best, though you can use an equal weight of larger potatoes)
- 1/4 cup of balsamic vinegar
- 1/4 cup of olive oil
- 4 stems of fresh rosemary, each about 4 to 6 inches long
- 1 tablespoon of kosher salt (kosher salt will retain its crunchiness in the oven)
- 1 tablespoon of freshly ground black pepper
Instructions
- 1. Peel the shallots, and chop them into pieces roughly 1/2 inch square. Place the pieces into a large non-reactive bowl.
- 2. Wash the pototoes thoroughly, but do not peel. If you are using small potatoes, cut them into quarters, each in a half-moon shape. If you are using larger potatoes, cut them into quarters, then cut those half-moons in half–the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side. Place the potato pieces into the bowl with the shallots.
- 3. Pour the balsamic vinegar and the olive oil over the potatoes and shallots. Stir to mix.
- 4. Remove the rosemary leaves from the stems. Add the leaves to the bowl with the previous ingredients.
- 5. Add the salt and the pepper to the bowl and stir again to mix.
- 6. Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
- 7.Bake at 450 degrees F for 35 to 45 minutes. I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
- Serve hot or at room temperature. The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 313 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 55 g |
| Dietary Fiber | 3 g |
| Sugar | 31 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 402 mg |
Reviews
My whole family liked these. There are easy with a lively flavor.
hi