Ahh potatoes- the best make-anything-out-of-it food. Seriously, you can mash ’em, smash ’em, bake ’em, grill ’em… have ’em whipped, sliced, diced, or whole… for brunch, snacking, or dinner! I am always coming up with new simple ways I like my taters. One of my faves since I first started cooking was just some halved little potatoes with garlic and basil- about a half hour from start to finish. I personally love whole roasted garlic cloves- they don’t burn like minced garlic and they are delicious… plus they’re super healthy- bonus! For this dish, I tossed them in balsamic vinegar before roasting to add a little extra zing and glaze. It doesn’t overpower, just adds an extra touch 🙂 I served these little guys up with roasted chicken and asparagus (HERE), but you could eat them with eggs in the morn or alone as snack- however you want!
Makes 2 side servings
INGREDIENTS
10-15 small potatoes, any color
1 tbsp balsamic vinegar
1 tbsp olive oil
1/4 tsp salt
1/4 tsp pepper
1 tbsp fresh chopped basil
4 garlic cloves
DIRECTIONS
Preheat oven to 400 degrees
Chop basil and smash garlic cloves lightly with knife
Slice potatoes in half and toss into a baking dish
Add vinegar, olive oil, salt, pepper, basil, and garlic cloves and mix well
Turn potatoes face down and bake for about 15 minutes
Check potatoes, stir/turn, and bake for about 10 minutes
more, until golden and completely cooked
Enjoy as breakfast, lunch, dinner, or linner!
