Balsamic Roasted Fingerling Potatoes April 24 2014

 

Yield: 4 servings

INGREDIENTS:

  • 1 1/2-2 lbs. fingerling potatoes
  • 1 1/2 tablespoons extra virgin olive oil
  • 2 tablespoons balsamic vinegar
  • 2 teaspoons chopped fresh thyme
  • 1/2 teaspoon coarse sea salt
  • 1/4 teaspoon black pepper
  • 2 teaspoons chopped fresh chives

DIRECTIONS:

  1. Preheat the oven to 400°F.
  2. Halve the fingerling potatoes (if some are especially small, you can leave them whole; you want them all to be about the same size in order to roast evenly).
  3. In a large bowl, toss the potatoes with olive oil, balsamic vinegar, thyme, salt and pepper. Spread the potatoes onto a rimmed baking sheet. Roast 30-40 minutes until cooked through and crispy on the outside, stirring occasionally.
  4. Garnish potatoes with chives before serving.