Christmas Balsamic Roasted Potatoes & Shallots with Birch & Waite Balsamic Vinaigrette Dressing

Prep time:

Kipfler Potatoes, Peeled, Halved Lengthways And Cut Into 1-Inch Pieces600 g
French Shallots, Peeled And Halved4
Garlic Powder1/2 tsp
Drizzle Of Olive Oil
To Serve – Parmesan Cheese, Micro Herbs
Balsamic Vinaigrette Dressing3 tbsp


  1. Preheat oven to 220°C (200°C fan-forced).
  2. Mix all ingredients in a large bowl including Birch & Waite Balsamic Vinaigrette Dressing. Spread on a lined, rimmed baking sheet.
  3. Roast in preheated oven for 35-40 minutes until golden and starting to char.
  4. Remove from oven onto a serving plate. Sprinkle with micro herbs and parmesan cheese. Serve & enjoy!

Recipe created by Cook Republic for Birch & Waite.

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