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1.
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Peel the shallots, and chop them into pieces roughly 1/2 inch square.
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Place the pieces into a large non-reactive bowl.
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2.
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Wash the pototoes thoroughly, but do not peel.
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If you are using small potatoes, cut them into quarters, each in a half-moon shape.
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If you are using larger potatoes, cut them into quarters, then cut those half-moons in half--the aim is to end up with uniform sized potato pieces that are one-half to no more than 3/4 of an inch on any side.
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Place the potato pieces into the bowl with the shallots.
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3.
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Pour the balsamic vinegar and the olive oil over the potatoes and shallots.
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Stir to mix.
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4.
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Remove the rosemary leaves from the stems.
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Add the leaves to the bowl with the previous ingredients.
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5.
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Add the salt and the pepper to the bowl and stir again to mix.
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6.
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Pour the contents of the bowl into a heavy 9 inch by 13 inch roasting pan (I like to line mine with aluminum foil), or into any baking dish that will allow the potatoes to be in a single layer.
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7.Bake at 450 degrees F for 35 to 45 minutes.
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I like my potatoes pretty dark, so that the balsamic vinegar gets really crunchy on the outsides of the potatoes -if you don?t want them quite so dark, either take them out earlier at the 30 minute mark, or set the oven to 375 degrees F and roast for the full time.
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Serve hot or at room temperature.
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The potatoes can be reheated in the oven (400 degrees F for 10 minutes) or in a wrapping of heavy duty aluminum foil.
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A viewer, who may not be a professional cook, provided this recipe.
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The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.
