Glazed Rosemary and Garlic Potatoes Print Email

6 Small Gold Potatoes
1 Tablespoon Balsamic Vinegar
1 Teaspoon Stone ground Mustard
1 Tablespoon Red Chili Flakes (More or less to taste)
2 Cloves of Garlic Minced
1 Tablespoon Chopped Fresh Rosemary
Black Pepper
1/2 Cup water/broth
2 Tablespoons Olive Oil

Peel the potatoes & wash them. Pierce them with fork in different places, Soak the potatoes in salt water for about 15 minutes.

Whisk the Vinegar, Mustard, Chili Flakes, Garlic, Rosemary, Salt & Black Pepper in a bowl.

Drain the potatoes & pour the above mixture on the potatoes. Toss them for the mixture to coat the potatoes. Let it sit for about 10-15 minutes.

Heat oil in big enough pan so the potatoes can be spread in a single layer.

Pour the potatoes on the oil, & stir-fry for about 5 minutes. Add 1/2 cup of water/broth. Cover tightly & lower the heat to minimum & let it cook in its own steam, till the potatoes are done & fork tender.

Increase the heat & stir-fry till the potatoes start turning brown on the sides.

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