Rosemary-roasted Potatoes

== Description ==
This red-hot, vegetarian side dish starts with real vegetables and balsamic vinegar and is great with any meal. For a steamy, savory aroma with the potatoes, chili oil sometimes works for this, too.
== Ingredients ==
* 1 ½ lb. small red-skinned potatoes, scrubbed
* 2 cloves garlic, peeled and bruised
* 1 ½ to 2 tbsp. olive oil
* ½ tsp crushed or finely chopped fresh rosemary
* 1 tsp. salt
* 1 tsp. ground black pepper
* 1 tbsp. water or vegetable broth
* 1 small onion, red, white, or yellow only, halved and thinly sliced, optional
* splash of balsamic vinegar, optional
== Directions ==
# Preheat an oven to 425° F.
# Halve or quarter potatoes lengthwise into bite-size pieces.
# Place them in a 13-x-9-inch gratin dish or shallow, baking dish, and add garlic, oil and rosemary, and salt and pepper to taste.
# Sprinkle water or broth over potatoes, then spread evenly in dish.
# Cover a dish with the lid or foil, leaving a gap so steam can escape.
# Place a dish on the center oven rack and cook potatoes for 15 minutes.
# Remove the covering and stir the potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes.
# Remove from the oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot and plain or with any side dish, main dish, or appetizer.
=== Optional variation ===
# Add 1 small onion, halved and thinly sliced, to the potatoes, and cook as directed.
# Serve hot. Top with the rosemary butter, if desired.
==Videos==
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Category:Balsamic vinegar Recipes
Category:Red-skinned potato Recipes
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