Balsamic Glazed Fingerling Potatoes with Garlic


10-12 fingerling potatoes
1/2 cup whole garlic cloves
2 large leeks, well cleaned and cut into 1 inch pieces, diagonally
2 large red onions, cut in half, sliced
1/2 cup balsamic vinegar
2 tablespoons canola or olive oil


Preheat oven to 350°F.

Place potatoes and garlic cloves on a roasting pan and bake for 20 minutes, or until just soft but not mushy. Remove from oven and set aside.

Dredge the leaks and red onions in balsamic vinegar.

In a large sauté pan, heat oil until hot and add leeks and onions. Sauté vegetables until al dente.

In a large bowl, toss roasted potatoes, garlic and leek-onion mixture to combine. Add more balsamic, if desired.

SOURCE: Recipe courtesy of Chef Owen Snyder

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