Balsamic Baked Potatoes Recipes

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Steps:

• Preheat the oven to 400 degrees F. Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• To prepare the meat, scatter a handful of finely chopped rosemary leaves over a large chopping board. Sprinkle over some salt and pepper and the ground fennel seeds. Roll the pork across the board, pressing down hard so all the flavorings stick to it.
• Get a large roasting pan that your pork will fit snugly into, and place it on a burner over a medium-high heat. Pour in a little olive oil and place the pork in, fat side down, sprinkled with any flavorings remaining on the board. After a few minutes, when the pork fat is lightly golden, turn it over and add the garlic cloves, onion, celery and bay leaves to the pan. Place on the bottom shelf of your preheated oven for 1 hour, basting it halfway through. (For the last 20 minutes of cooking, you may need to cover the pork with a bit of damp waxed paper to stop it coloring too much.)
• Get another roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove. When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic. Add the potatoes and toss them in all the flavors. Add the onions and all the balsamic vinegar and season with salt and pepper. Cook for 5 minutes on the burner to reduce the balsamic vinegar a little. Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.
• After 1 hour, the meat should be cooked. Prick it with a sharp knife - if the juices run clear, it's done; if not, pop it back in the oven for another 10 to 15 minutes, keeping the potatoes warm. Remove it from the oven and let it rest on a plate for 10 minutes. Pour away most of the fat from the pan and mash up the garlic and onion. Place the pan over the burner and add the white wine. Simmer until the liquid has reduced by half, scraping all the meaty, marmitey goodness off the bottom to make a tasty little sauce, and season if necessary. Pass through a sieve into a serving pitcher. Then slice the pork and serve it with your incredible baked onions and potatoes, drizzled with the pan juices. This meal goes great with some nice greens or an arugula salad.

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13-inch baking pan with cooking spray.
• Mix potatoes, carrots, onion, balsamic vinegar, butter, thyme, garlic, salt, and pepper together in a large glass bowl. Spread mixture into the prepared pan in an even layer. Cover with foil.
• Roast in the preheated oven, giving the pan a shake every 15 minutes to ensure even cooking, for 45 minutes.
• Remove foil and continue to roast, uncovered, stirring occasionally, for another 30 minutes.

Steps:

• For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.
• For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
• For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours.
• For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes.
• On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.

Steps:

• Preheat oven to 425°F. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
• Nutrition Information
• (Per Serving)
• Calories: 155
• Fat: 0.3g (0.1g Saturated Fat)
• Protein: 4.7g
• Carbohydrates: 34.3g
• Fiber: 3.9g

Steps:

• Put oven rack in lower third of oven and preheat oven to 450°F.
• Halve each potato lengthwise, then cut each half lengthwise into 4 wedges. Toss potato wedges with oil, salt, and pepper in a 17- by 11-inch shallow baking pan (about 1 inch deep) and arrange in 1 layer. Roast potatoes, turning over once, until golden brown and cooked through, 20 to 25 minutes.
• Sprinkle with 2 tablespoons vinegar, shaking pan to distribute vinegar evenly, then roast until vinegar is evaporated, about 3 minutes.
• Serve sprinkled with remaining 1/2 tablespoon vinegar and salt to taste.

Steps:

• In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through., Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Steps:

• Place potatoes in a baking dish, add garlic and season well with salt and pepper.
• Mix oil and balsamic vinegar together and drizzle over potatoes.
• Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil.
• Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl. Stir potatoes, mushrooms, and sweet onion into vinegar mixture; toss to coat. Spread vegetables over prepared baking sheet.
• Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
• Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate; crumble bacon.
• Transfer potato mixture to a large bowl and toss with bacon, green onions, parsley, and remaining 2 tablespoons balsamic vinegar.

Steps:

• Preheat the oven to 400 degrees F.
• Put the potatoes into a pan of boiling, salted water and cook for around 8 minutes, then drain and return to the pan. Chuff them up a bit by shaking the pan.
• Get a roasting pan, into which you can fit the potatoes in 1 layer, and heat it on the stove.
• When hot, pour a glug of olive oil into it and add the butter, rosemary and garlic.
• Add the potatoes and toss them in all the flavors.
• Add the onions and all the balsamic vinegar and season with salt and pepper.
• Cook for 5 minutes on the burner to reduce the balsamic vinegar a little.
• Place the pan on the top shelf and cook for around 50 minutes, until the potatoes and onions are dark, sticky and crispy - removing the pan to toss the onions and potatoes halfway through.