Balsamic Roasted New Potatoes with Asparagus
Today’s recipe uses it to bring out the sweetness of seasonal asparagus and give a crisp golden coating to these new potatoes. So flavourful, so moreish and so comforting. I think this would make the perfect side dish for an Easter lunch or dinner. Or just a simple, casual weeknight dinner in itself. BALSAMIC ROASTED NEW POTATOES WITH ASPARAGUS. I made this. I baked it for 30 minutes at 400 degrees instead of 20 minutes. Add the asparagus and baked for 30 minutes more. Then I a single serving in a bowl and put a poached egg on top a little seasoning to taste. OMG this was the most delicious thing I’ve ever had. Wish I could add the picture I took as a tease.
PREP TIME: 5 MINUTES COOK TIME: 35 MINUTES TOTAL TIME: 40 MINUTES SERVINGS: 4 CALORIES: 292 KCAL
A simple, delicious side dish featuring seasonal asparagus and new potatoes with the subtle sweetness of balsamic vinegar. It probably would have been better to wait to add balsamic vinegar until you added asparagus. The liquid from the vinegar is keeping potatoes from browning. The browning is the best part! Reminds me of eating potatoe chips.
INGREDIENTS
1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
250 g asparagus tips cut into 2 inch pieces or halved
2 tbsp garlic-infused olive oil
4 tbsp balsamic vinegar
A generous pinch of salt and pepper
INSTRUCTIONS
- Preheat oven to 200C / 390F.
- In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
- Read full recipes here >> wallflowerkitchen.com/balsamic-roasted-new-potatoes-asparagus/