Potatoes with cherry tomatoes and balsamic
4 servings
50 minutes
This recipe is a true ode to the simplicity and elegance of European cuisine. Baked young potatoes infused with the aromas of garlic oil and balsamic vinegar become tender inside and deliciously crispy outside. The sweetness of cherry tomatoes adds a light tang and freshness to the dish. Shallots and carrots deepen the flavor, while parsley finishes the composition with delicate herbal notes. This dish is perfect as a light dinner on its own or as a side for meat or fish. It embodies the traditions of rustic casseroles, evoking the coziness of home and warmth of family dinners. The simplicity of preparation makes it accessible even for novice cooks, while the result consistently delights with harmonious flavors.
1
Wash the potatoes well and scrub them, cut into small pieces with the skin on (leave the smallest ones whole)
- New potatoes: 500 g
2
Peel the carrot and cut it into large pieces. Peel the onion and cut it into quarters.
- Carrot: 1 piece
- Shallots: 3 heads
3
Chop the peeled garlic in a blender with 2 tablespoons of oil and parsley.
- Garlic: 1 clove
- Olive oil: 6 tablespoons
- Chopped parsley: 1 tablespoon
4
Preheat the oven to 190°C. Place potatoes, carrots, shallots, and whole cherry tomatoes in a baking tray (if using regular tomatoes, cut them into large wedges).
- New potatoes: 500 g
- Carrot: 1 piece
- Shallots: 3 heads
- Cherry tomatoes: 4 pieces
5
Add the remaining oil, balsamic vinegar, season with salt and pepper, and mix well. Bake for 30-35 minutes, drizzling the vegetables with garlic oil 2 minutes before they are done.
- Olive oil: 6 tablespoons
- Balsamic vinegar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste