Padma Lakshmi's Roasted Potatoes
- 1 12 lbs tiny new potatoes
- 3 tablespoons olive oil
- 1 tablespoon chopped fresh rosemary
- 18 teaspoon sugar
- 1 tablespoon balsamic vinegar
- 1 pinch ground cayenne pepper (optional)
- 12 teaspoon sea salt, ground
- In a deep saucepan, cover the potatoes with cold water and bring to the boil.
- Simmer for 25 to 30 minutes.
- Drain the potatoes, and as soon as you can handle them, cut them into quarters.
- Lay the potatoes in a single layer in a shallow baking pan.
- Preheat the oven to 425F.
- Whisk together oil, rosemary, sugar, vinegar and pepper (if using).
- Drizzle over the potatoes so they are well-covered; sprinkle with salt.
- You can gently stir the potatoes a bit to distribute the sauce, but be careful not to break them.
- Bake for 20 to 22 minutes.
potatoes, olive oil, rosemary, sugar, balsamic vinegar, ground cayenne pepper, salt
Taken from www.food.com/recipe/padma-lakshmis-roasted-potatoes-402880 (may not work)