Garlic Olive Oil and White Balsamic Roasted Potatoes

Vegetarian

A splash of Fezziwig's Premium White Balsamic Vinegar caramelizes on these potatoes without darkening them, since it is far lighter than a standard balsamic, but it goes in partway through roasting rather than at the start, since its sugars will scorch if they sit in a 425°F oven for the full 30-plus minutes. Most of the Garlic Olive Oil goes in before roasting, and a reserved tablespoon goes on raw at the end, since thirty-five minutes at 425°F takes the edge off garlic's aroma.

Ingredients

• 2 lbs baby potatoes, halved
• 3 tablespoons Fezziwig's Garlic Olive Oil, for roasting
• 1 tablespoon Fezziwig's Garlic Olive Oil, reserved for finishing
• 2 tablespoons Fezziwig's Premium White Balsamic Vinegar
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh rosemary, chopped
• 2 tablespoons grated Parmesan (optional)

Instructions

1. Preheat the oven to 425°F (218°C).
2. Toss the halved potatoes with the 3 tablespoons of Garlic Olive Oil meant for roasting, plus the salt, pepper, and rosemary. Hold back the balsamic vinegar for now.
3. Spread the potatoes cut-side down in a single layer on a baking sheet.
4. Roast for 25 minutes, until mostly golden, then pull the sheet out, toss the potatoes with the Premium White Balsamic Vinegar, and spread them back into a single layer.
5. Return to the oven for a final 5 to 10 minutes, until golden brown and crisp, so the balsamic caramelizes without scorching.
6. Toss the hot potatoes with the reserved tablespoon of Garlic Olive Oil and the Parmesan, if using, right before serving.

Frequently Asked Questions

From Fezziwig's Marketplace: a woman-owned gourmet shop in downtown O'Fallon, Illinois, in business for 18 years, offering loose-leaf teas, olive oils, and balsamic vinegars. See our full recipe collection.