I have a serious obsession with balsamic vinegar.
My parents and I visited the Tahoe Oil and Spice store in Truckee, California last December and I'm pretty sure that I tasted all 50 of their scrumptious balsamic vinegars. They were amazing. It took me no less than an hour to narrow down my favorites and pick just two to bring home.
How many bottles of balsamic do you have to collect before you're considered obsessed? I have a feeling that I might just be getting close to balsamic horder status.
I use balsamic vinegar on a lot of different foods. I like to drizzle it on salads and reduce it to make a syrupy glaze and pour it over vegetables for extra flavor. My latest balsamic recipe creation is roasted balsamic red potatoes. I love the way that the balsamic takes center stage in this simple potato recipe.
Roasted Balsamic Red Potatoes
2 pounds small red potatoes, cut into wedges
2 Tablespoons olive oil
3/4 teaspoon garlic powder
1/4 teaspoon basil
1/4 teaspoon oregano
1/4 teaspoon salt
1/4 cup balsamic vinegar
Toss potatoes with oil and seasonings.
Spread onto a 10 x 15" pan.
Roast 25 minutes at 425. Stir. Drizzle with vinegar. Roast another 10 minutes.
These potatoes are a perfect compliment to almost any meal. A great side dish for a grilled steak, a perfectly baked chicken breast or pan seared fish filets. Oh, and eating the leftovers for breakfast is just about the best thing ever.
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