Balsamic vinegar is boiled down with a little sugar to a mahogany-colored syrup to drizzle over the potatoes. A tangy counterpoint to rich chicken or lamb.
2 pounds small red- and white-skinned potatoes, about 2 inches in diameter, halved, or, if larger, quartered
1 1/2 tablespoons olive oil
4 tablespoons chopped fresh thyme (reserve 1 tablespoon)
2 teaspoons garlic salt
1 cup balsamic vinegar
2 scant tablespoons sugar
Preheat oven to 400 degrees. Place potatoes on rimmed baking sheet. Drizzle with olive oil. Sprinkle on 3 tablespoons of thyme and garlic salt. Mix well with your hands. Roast potatoes until tender and golden brown, turning twice, about 30 minutes. Taste for doneness. Meanwhile, stir vinegar and sugar in heavy small saucepan and boil slowly until liquid is reduced to 1/2 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme. Transfer potatoes to shallow serving bowl and drizzle syrup over. Serves 6.
Adapted from Bon Appétit
Sunday, November 28, 1999
