Christmas Balsamic Roasted Potatoes & Shallots with Birch & Waite Balsamic Vinaigrette Dressing
|Kipfler Potatoes, Peeled, Halved Lengthways And Cut Into 1-Inch Pieces||600 g|
|French Shallots, Peeled And Halved||4|
|Garlic Powder||1/2 tsp|
|Drizzle Of Olive Oil|
|To Serve – Parmesan Cheese, Micro Herbs|
|Balsamic Vinaigrette Dressing||3 tbsp|
- Preheat oven to 220°C (200°C fan-forced).
- Mix all ingredients in a large bowl including Birch & Waite Balsamic Vinaigrette Dressing. Spread on a lined, rimmed baking sheet.
- Roast in preheated oven for 35-40 minutes until golden and starting to char.
- Remove from oven onto a serving plate. Sprinkle with micro herbs and parmesan cheese. Serve & enjoy!
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