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Roast potatoes with a hit of balsamic vinegar

Name: Roast potatoes with a hit of balsamic vinegar
Yield: 4
Ingredients: 3 large Floury potatoes, peeled (Main); 3 Tbsp Olive oil; 1 Onion, use 2 if desired, red onion works well here; cut into thin wedges; 1 Tbsp Thyme leaves; 2 Tbsp Balsamic vinegar; 2 handfuls Baby beetroot leaves, or similar, to garnish (Main)

for 4 people

Tam West

Kathy Paterson

Food writer and stylist.

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Delicious served with roast lamb or beef and tasty gravy. Leave the root attached to the onion so the wedges hold together as you cut.

3 large	Floury potatoes, peeled (Main)
3 Tbsp	Olive oil
1	Onion, use 2 if desired, red onion works well here; cut into thin wedges
1 Tbsp	Thyme leaves
2 Tbsp	Balsamic vinegar
2 handfuls	Baby beetroot leaves, or similar, to garnish (Main)

Heat the oven to 200C.
Cut the potatoes into fairly large even-sized chunks.
Pour the oil into a shallow roasting tray and place in the oven to heat. When hot, remove from the oven and carefully add the potatoes and onions. Season with salt, sprinkle over the thyme and toss well so the potatoes are coated in the hot oil. Return to the oven and roast for 30 minutes.
Remove from the oven and toss again, then sprinkle over the vinegar. Roast for a further 15-20 minutes until golden and crisp.
Place in a warmed serving dish and top with the baby beetroot leaves.