Glossy, sticky and golden at the edges: new potatoes roasted in balsamic and garlic oil, with tender asparagus tips tossed through at the end. One tin, five ingredients, zero fuss.
Ingredients
- 2 tbsp garlic-infused olive oil
- 4 tbsp balsamic vinegar
- 1kg new potatoes, such as Jersey Royals or another small waxy variety, quartered
- 250g asparagus tips, halved
- A generous pinch of salt and pepper
Method
- Heat the oven to 200C.
- Pour the garlic oil, balsamic vinegar and a pinch of salt into a large roasting tin. Add the quartered potatoes and toss until every piece is well coated, then roast for 30 minutes.
- Take the tin out, add the halved asparagus tips with a drizzle more oil if the tin looks dry, toss everything together and roast for another 10 minutes, until the asparagus is tender and the potatoes are golden.
- Finish with an extra splash of balsamic and a final season of salt and pepper, then serve and enjoy.
Use a tin big enough to keep the potatoes in a single layer. Crowded potatoes steam; spread-out potatoes caramelise.
Recipe courtesy of The Vegan Society © 2018, used with permission.
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