Ingredients
- 2kg Maris Piper or King Edward potatoes
- olive oil
- 300ml balsamic vinegar
- 3 garlic cloves, remove skins and crush with the base of your knife
- 75g unsalted butter
- 4 rosemary sprigs, strip the leaves and finely chop
- 2kg Maris Piper or King Edward potatoes
- olive oil
- 300ml balsamic vinegar
- 3 garlic cloves, remove skins and crush with the base of your knife
- 75g unsalted butter
- 4 rosemary sprigs, strip the leaves and finely chop
This is inspired by Jamie Oliver’s balsamic potato wedges which have always been a Boxing Day staple in the Pix household. Make sure you give his recipe a go – https://www.jamieoliver.com/recipes/potato-recipes/balsamic-potatoes/
Peel and half your potatoes. Parboil in a large pan of boiling salted water. This is going to give you a superbly fluffy inside versus the crunchy, blackened skins.
Drain and set aside to dry out. When they have stopped steaming we are good to go!
Throw some generous glugs of oil into a large roasting dish and pop into an oven at 180°C/350°F/gas 4 whilst your potatoes are drying out. Be very careful with the next step. Add your potatoes to the hot oil – THEY WILL SPIT. Season generously with salt and pepper and return to the oven for 45 minutes or until lightly golden, tossing gently halfway.
After 45 minutes, add in your garlic cloves and coat the potatoes with the balsamic. Pop back into the oven for a further hour. Keep an eye (you may have cut yours smaller than mine!). Drop your temperate to 170°C/325ºF/gas 3 for the final 10 minutes and scatter with stripped rosemary leaves and butter, giving them a good mix so your potatoes are glossy and flecked with green.