Serves:
Prep time:
| 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 |
Method
- 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!
Recipe created by Cook Republic for Birch & Waite.
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