BALSAMIC ROAST POTATOES

Truly Yours and Crispy! 

  Roast potatoes are the perfect comfort food. There’s something so satisfying about crispy on the outside, fluffy on the inside. The best thing is they’re really easy to make – all you need is a bit of oil, some spuds, and a little salt and pepper. You can’t go wrong with a roast potato as a side dish – it’s the perfect accompaniment to almost any main course!

A history that counts 150! years. 

We remember our “giagia” grandma from the 70s cooking this amazing roast potatoes recipe, for the Easter family table. We as children would go crazy about them, and still do! We had no idea what ingredients she used to make them so special. We grew up to find out that balsamic was really hard and expensive to make, less mention to purchase back in the days. “Giagia” would make a special blend of old wine, vinegar, and honey, let it age for a couple of weeks before Easter time, only to use for the roast potatoes!

  We remember our “giagia” grandma from the 70s cooking this amazing roast potatoes recipe, for the Easter family table. We pronounce this “yaya”. Calling an old Greek lady Yaya will make her feel nice and special, well, most of the time 🙂

This recipe passed from mother to daughter for many generations; our grandma found out about this from her grandma just like we did! Fats forward to 2017, famous TV Chef Jamie Oliver reveals the special ingredient for his roast potatoes: Balsamic vinegar!

. . This Easter we want to share with you our giagia’s simple, easy, but soooo tasty recipe with Lakonia Family’s selected Honey Balsamic Vinegar!  

 

Products used in the recipe 👉 EGG HUNT GAME IS ON 🐇

  The following marinade is super simple, fast, and easy to make. Use premium quality ingredients (less quantity to reach a more intense extraordinary taste makes them worth their value), and turn your Easter table into a feast of unique smells with one of a kind Mediterranean summer twist!

Ingredients:

3.3 pounds kipfler potatoes, halved if large
1 garlic bulb, cloves separated, unpeeled
10 eschalots halved
2.7 oz Malva EVOO
2 teaspoon Messino Honey Balsamic
1 bay leaf
1 teaspoon salt
1/4 teaspoon pepper

Method:

🔥Preheat the oven to 360°F
🥔Toss the potatoes, garlic and eschalot in a bowl with the olive oil and the balsamic vinegar
🌿Season and arrange in a single layer on a baking tray
👩‍🍳Scatter with rosemary and roast, turning twice for 45-50 minutes until crispy golden and cooked through.
🍽🍷Serve warm and enjoy!

Tip: Use any kind of Mediterranean fresh herbs: basil, bay leaf, parsley, rosemary, sage, thyme, coriander, dill, mint, anything based on your personal taste will do it just perfect. Keep them whole, rather than chopping/picking them off of their stalk at all, so that they are easy to remove at the end of cooking as they will char.

Save the recipe card as a photo on your favorite device 👇

 

Products used in the recipe:

 

Καλό Πάσχα! Happy Easter! Kalo Pascha!