Balsamic Roasted Potatoes With Asparagus

A simple, delicious dish that includes seasonal asparagus and new potatoes with the delicate sweetness of oleoresin vinegar.

I’ve been keen about oleoresin vinegar of late, adding it to all or any my meals and binge-eating bread and and oleoresin vinegar dip. It’s pretty addictive  stuff and adds such a beautiful, distinctive flavour to things.

Balsamic Roasted Potatoes With Asparagus
Balsamic Roasted Potatoes With Asparagus

Today’s formula uses it to bring out the sweetness of seasonal asparagus and provides a crisp golden coating to those new potatoes. 

So flavorous, thus moreish so comforting. I feel this may create the proper dish for AN Easter lunch or dinner. or simply an easy, casual nighttime dinner in itself.

Balsamic Roasted Potatoes With Asparagus


  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety), cut into quarters
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • 250 g asparagus tips, cut into 2 inch pieces or halved
  • A generous pinch of salt and pepper


  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!

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