Potatoes baked with balsamic vinegar
2 servings
40 minutes
Potatoes baked with balsamic vinegar are a true embodiment of Italian culinary elegance. This recipe combines the simplicity of rustic cooking with the sophistication of Mediterranean flavors. Young potatoes infused with aromatic herbs, garlic, and nutmeg acquire a rich taste, while the finishing touch—balsamic vinegar—adds a refined sweet-sour note to the dish. When baked, the potatoes become soft inside and are covered with an appetizing golden crust. This dish is perfect as a side for meat or fish and also stands alone for those who appreciate deep flavor combinations.
1
Preheat the oven to 220 degrees.
2
Heat oil in a large skillet over medium-high heat. Add potatoes, garlic, thyme, rosemary, and nutmeg. Stir. Remove from heat and place in the oven.
- New potatoes: 900 g
- Finely chopped garlic: 1 tablespoon
- Dried thyme: 1 teaspoon
- Dried rosemary: 1 teaspoon
- Ground nutmeg: to taste
- Extra virgin olive oil: 2 tablespoons
3
Bake the potatoes uncovered for 30 minutes, or until soft, stirring occasionally. Add vinegar and mix well. Sprinkle with salt and pepper. Bake for another 6 minutes, uncovered. Serve immediately.
- Balsamic vinegar: 3 tablespoons
- Salt: 0.5 teaspoon
- Ground black pepper: 0 g
