Serves: 3 to 4
Prep time: 10 minutes
Cook time: 40 minutes
Ingredients
700g baby potatoes
2 tbsp olive oil
1½ tbsp Black Garlic Balsamic Vinegar
Sea salt
Freshly cracked black pepper
3 tbsp mayonnaise
1 tbsp Apple Balsamic Vinegar
Small handful fresh mint leaves
Method
Preheat the oven to 200°C (180°C fan). Line a baking tray with parchment paper.
Place the baby potatoes in a saucepan, cover with salted water and bring to the boil. Cook for about 15 minutes, or until the potatoes are tender but still holding their shape. Drain well.
Arrange the potatoes on the prepared tray. Using the base of a glass, gently press down on each potato to flatten it slightly.
Drizzle the potatoes with olive oil and the Black Garlic Balsamic, then season with sea salt and freshly cracked black pepper.
Roast in the oven for 20 to 25 minutes, until the potatoes are golden and crispy around the edges.
In a small bowl, mix the mayonnaise with the Apple Balsamic vinegar until smooth.
Transfer the crispy potatoes to a serving plate, drizzle with the apple balsamic mayonnaise and scatter over the fresh mint leaves before serving.
Recipe and photograph by Burren Balsamics