Ingredients and Weight:
- 4 lbs Yukon Gold potatoes, scrubbed and cut into 1-inch cubes
- 1/2 cup balsamic vinegar
- 1/4 cup olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon honey
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- Salt and pepper to taste
Preparation Time: 30 minutes
Cooking Time: 75 minutes
Difficulty Level: 2 (Moderate)
Preparation Method Steps:
- Preheat oven to 425°F (220°C).
- In a large bowl, combine the potatoes, balsamic vinegar, olive oil, Dijon mustard, honey, garlic, parsley, salt, and pepper. Toss to coat.
- Spread the potatoes on a baking sheet lined with parchment paper.
- Roast for 50-60 minutes, or until golden brown and tender.
- Remove from oven and transfer to a serving dish.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 40g
- Protein: 5g
Dish Characteristics:
- Savory and slightly sweet
- Perfectly roasted potatoes with a crispy exterior and tender interior
- No mayo, making it a lighter and healthier option
- Perfect for gatherings and potlucks
User Comments:
- "This potato salad is absolutely delicious! The balsamic glaze adds a wonderful depth of flavor."
- "I love that it's not made with mayo. It's a refreshing take on a classic dish."
- "The potatoes were cooked to perfection and the parsley added a nice touch of freshness."
- "I highly recommend this recipe. It's easy to make and sure to impress your guests."
- "I added a bit of crumbled bacon for extra flavor. It was a hit!"
Special Precautions and Tips:
- Do not overcrowd the baking sheet when roasting the potatoes. This will prevent them from cooking evenly.
- If you want the potatoes to be extra crispy, you can increase the roasting time by 5-10 minutes.
- To make the glaze ahead of time, simply whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, and garlic. Store in an airtight container in the refrigerator for up to 3 days.
