1.5kg potatoes, halved if large
10 eschalots, halved
1/3 cup OLEA's Garlic Infused Olive Oil
2 tbsp OLEA's Traditional Dark Balsamic Vinegar
3 rosemary sprigs
Preheat the oven to 180°C.
Toss the potatoes, garlic and eschalot in a bowl with the oil and balsamic vinegar. Season and arrange in a single layer on a baking tray. Scatter with rosemary and roast, turning twice, for 45-50 minutes until crispy, golden and cooked through. Serve warm.
Recipe from taste.com