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This recipe could not be simpler or more delicious. The results really rest on the quality of your white balsamic vinegar. Make sure to get a high quality, aged one that is thick and syrupy in consistency. The sweet and salty combination is oh so addictive.
Preheat the oven to 425 degrees. Wash and dry the potatoes. Slice the potatoes in half (unless they are the super tiny ones) and place them on a baking sheet.
Coat them generously with olive oil and season with sea salt and black pepper. Place in the oven and roast for 20-30 minutes or until the potato is tender and cooked through.
Remove the potatoes from the oven and, while hot, drizzle them with lots of the aged balsamic vinegar. Toss and squeeze the juice from 1/2 a Meyer lemon over the potatoes. Toss again. Taste. Season with more sea salt and vinegar as necessary.
Finsh with lots of fresh chives.