Balsamic potatoes

Balsamic Roasted Potatoes and Shallots

Shushy Turin
Kosher.com

With a sweet, sticky umami flavor this glaze makes anything addictive.

Type: Parve Prep Time: 50 minutes Level: Not mentioned

Main ingredients

3–4 tablespoons Gefen Olive Oil

2 pounds fingerling or small Yukon gold potatoes, skin on, scrubbed

6 shallots, peeled

3–4 fresh sprigs thyme (leaves only)

2 tablespoons Tuscinini Balsamic Glaze, plus more for drizzling

kosher salt

freshly ground Gefen Black Pepper, to taste

Prepare the Potatoes and Shallots

Preheat the oven to 400 degrees Fahrenheit.

Toss the olive oil with the shallots and potatoes and place on a large cooking sheet or baking pan. Sprinkle the fresh thyme over the potatoes and drizzle the balsamic glaze over as well. Toss again to coat. Sprinkle with salt and pepper and bake uncovered for 40 minutes. Halfway through cooking toss the potatoes to ensure even browning. Bake until fork tender and crispy golden brown.

Remove from oven and sprinkle with a dash more salt and pepper and drizzle with balsamic glaze as desired. Serve piping hot.

Note: 

Can be prepared and reheated up to three days in advance. Store covered in the fridge and reheat uncovered till warmed through.

Variation: 

Don’t limit yourself to potatoes! Try any root vegetable here!

From Kosher.com