Balsamic Vinegar Potatoes Food

BALSAMIC GRILLED BABY POTATOES

Steps:

• Preheat grill for medium heat and lightly oil the grate.
• Place a 24-inch long piece of aluminum foil on a flat work surface. Spread potatoes onto the middle of the foil. Drizzle vinegar and olive oil over the potatoes; season with onion powder, salt, and pepper. Dot the top of the potatoes with small chunks of butter.
• Bring opposing sides of the foil up and around the potatoes. Fold the two edges together at the top to create a seam on the top of the packet. Fold the remaining two edges to seal the packet.
• Cook potatoes in the packet on the preheated grill with the seam-side facing up for about 10 minutes, turn and cook another 10 minutes. Turn the packet once again and continue cooking until a fork stuck through the foil and into the potatoes meet no resistance from the contents, about 5 minutes more.

ROASTED BALSAMIC NEW POTATOES

Steps:

• Heat oven to 375°F.
• In 1-cup measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic. Cut potatoes in half; spread on nonstick 15x10x1-inch pan. Drizzle with olive oil mixture; toss to coat.
• Bake 30 to 35 minutes or until potatoes are golden and slightly crispy. Drizzle with balsamic vinegar; toss to coat. Bake 5 minutes longer. Sprinkle with salt and pepper.

ROASTED BALSAMIC RED POTATOES

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

BALSAMIC-GLAZED POTATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

BALSAMIC POTATOES

Steps:

• Preheat the oven to 180°C/350°F/gas 4.
• Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
• Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
• Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
• Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
• Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
• Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.

BALSAMIC-BAKED POTATOES

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
• Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

BALSAMIC ROASTED POTATO WEDGES

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
• Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
• Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

THYME-ROASTED POTATO W/ BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F
• Place potatoes in large bowl.
• Generously coat potatoes with olive oil.
• Sprinkle with 3 tablespoons thyme and garlic salt.
• Toss to coat.
• Coat large rimmed baking sheet with olive oil.
• Arrange potatoes, cut side down, on sheet.
• Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves.
• Boil until liquid is reduced to 2/3 cup, about 10 minutes.
• Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates.
• Drizzle some balsamic syrup over potatoes.

BALSAMIC ROASTED ONIONS AND POTATOES

Steps:

• Preheat oven to 400°F.
• Melt butter in a large skillet, add onions and potatoes and toss to coat.
• Cook over medium heat, turning occasionally until vegetables are golden brown.
• Season with salt and pepper, add sage and 1/2 the vinegar and mix.
• Place in an ovenproof dish, cover and bake 20 minutes.
• Add remaining vinegar, bake uncovered 20-30 minutes or until potatoes are tender.

BALSAMIC VINEGAR POTATO SALAD

Steps:

• Cook potatoes in water until tender. Drain, and transfer to a large bowl.
• Add green onions, red peppers, olives, and artichokes to the bowl with the potatoes.
• In a separate bowl, whisk together the balsamic vinegar, olive oil, oregano, basil dried mustard and parsley.
• Pour over the vegetables, and stir to coat. Chill for at least 4 hours or overnight before serving.

SALT AND VINEGAR ROASTED POTATOES

Steps:

• Heat the oven to 425 degrees. In a small bowl, whisk together the olive oil, 1 tablespoon vinegar, kosher salt and pepper. Place the potatoes on a sheet pan, pour the oil and vinegar mixture over them, and toss well. Arrange the potatoes cut-side down.
• Roast until tender when pierced with a fork, 35 to 40 minutes, tossing potatoes two or three times during roasting process.
• Add the remaining 1 tablespoon vinegar to the cooked potatoes and toss. Season to taste, and add more vinegar if desired. Sprinkle generously with flaky sea salt and chives, and transfer to a serving bowl. Serve immediately.

BALSAMIC POTATOES AND ONIONS

Steps:

• Preheat oven to 375 degrees.
• Wash potatoes, remove any blemishes, but do not peel.
• Clean and peel onions, but leave whole.
• Place potatoes and onions in a deep baking dish that has a lid.
• Sprinkle vinegar over potatoes and onions.
• Dot butter around the top.
• Sprinkle thyme leaves and salt and pepper evenly over everything.
• Place lid on dish (seal with foil if no lid), and place in the oven.
• Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
• Turn down heat if the glaze starts to burn.
• The butter and vinegar will have reduced to a thick glaze that coats the vegetables.

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR

Steps:

• Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.