Roasted Balsamic Potatoes

Easy and delicious. If using the small red potatoes then you don’t even have to peel them.

About 4-5 large russet potatoes
1/4 cup extra virgin olive oil
1 tsp. dried rosemary
1 tsp. poultry seasoning
A pinch of nutmeg
4+ cloves minced garlic (to taste)
1/4 cup balsamic vinegar
Salt & pepper

PreheatĀ  your oven to 375 degrees. Take out a large, rimmed baking sheet and set aside. Peel and cut potatoes into chunks and place on the sheet pan. Whisk together the oil, spices and garlic, drizzle over the potatoes and mix well.

Bake for 30 minutes, then drizzle with the balsamic vinegar and bake for 10 more minutes. Stir, add salt & pepper. Serve.

Rosemary & Garlic Potatoes

The aroma wafting through your house while these potatoes are cooking is almost unbearable. I served leftover steak and sausages alongside.

5 lb. bag potatoes, peeled and cut into chunks
1/2 cup olive oil – extra virgin if you can
3 large cloves garlic, peeled & thinly sliced
1 Tbsp. kosher or coarse salt
1 tsp. ground black pepper
1 Tbsp. fresh, chopped rosemary or 1 tsp. dried

Preheat your oven to 350 degrees and get out a large, rimmed baking sheet. Place everything up to the rosemary in a large bowl and mix well with your hands, empty onto the baking sheet making sure you get all the oil in the bowl onto the pan as best you can. Place in the oven for 45 minutes. Stir with a spatula, add the rosemary and mix well. Cook for 15-20 minutes more.