This red-hot, vegetarian side dish starts with real vegetables and balsamic vinegar and is great with any meal. For a steamy, savory aroma with the potatoes, chili oil sometimes works for this, too.
- 1 ½ lb. small red-skinned potatoes, scrubbed
- 2 cloves garlic, peeled and bruised
- 1 ½ to 2 tbsp. olive oil
- ½ tsp crushed or finely chopped fresh rosemary
- 1 tsp. salt
- 1 tsp. ground black pepper
- 1 tbsp. water or vegetable broth
- 1 small onion, red, white, or yellow only, halved and thinly sliced, optional
- splash of balsamic vinegar, optional
- Preheat an oven to 425° F.
- Halve or quarter potatoes lengthwise into bite-size pieces.
- Place them in a 13-x-9-inch gratin dish or shallow, baking dish, and add garlic, oil and rosemary, and salt and pepper to taste.
- Sprinkle water or broth over potatoes, then spread evenly in dish.
- Cover a dish with the lid or foil, leaving a gap so steam can escape.
- Place a dish on the center oven rack and cook potatoes for 15 minutes.
- Remove the covering and stir the potatoes. Bake, until they test done when pierced with a paring knife, about 15 minutes.
- Remove from the oven, and sprinkle 1 teaspoon of balsamic vinegar over potatoes, stirring to coat. Serve hot and plain or with any side dish, main dish, or appetizer.
- Add 1 small onion, halved and thinly sliced, to the potatoes, and cook as directed.
- Serve hot. Top with the rosemary butter, if desired.