Balsamic and Rosemary Roast Potatoes - De Nigris 1889
Roasting carrots enhance their natural sweetness, and a bit of De Nigris Balsamic Glazé brings the right amount of tartness to this easy dish.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.denigris1889.com.
Ingredients
- 450 g small potatoes, skins left on
- 6 tbsp extra-virgin olive oil
- 4 rosemary sprigs
- 2 garlic cloves, peeled and crushed
- 1 tsp dried oregano
- Sea salt and black pepper, to taste
- 2 tbsp De Nigris Gold Balsamic Vinegar
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