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Balsamic and Rosemary Glazed Potatoes

 

An easy way to prepare potatoes to compliment any meal.

 

1 lb small Yukon Gold potatoes

1 tbsp unsalted butter, melted

2 tbsp balsamic vinegar

Sea salt and freshly ground black pepper

2 sprigs rosemary

2 sage leaves, chopped

 

Place potatoes in a baking dish large enough to hold them in a single layer.  Preheat oven to 350 F.  In a small bowl, melt butter in microwave.  Whisk vinegar into butter until blended; pour over potatoes.  Sprinkle with sea salt and pepper; toss to evenly coat.  Chop rosemary leaves and sprinkle over potatoes with shopped sage.  Cover pan with foil and bake, stirring every 20 minutes, until potatoes are tender, about 50 - 60 minutes.

 

Makes 6  servings and pairs perfectly with a Cabernet Merlot

 

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