Balsamic Roasted New Potatoes With Asparagus

Balsamic Roasted New Potatoes – I’ve been controlled with balsamic vinegar lately, adding it to all my meals and binge-eating sugar and and oleoresin acetum dip. It’s pretty addictive sundries and adds specified a wonderful, unequalled kind to things.
Today’s instruction uses it to work out the sweet of seasonal asparagus and think a nipping metallic colour to these new potatoes. 
So flavorous, so moreish and so cheering. I guess this would pee the perfect side supply for an Easterly tiffin or dinner. Or retributory a linear, easy weeknight dinner in itself.


  • 1 kg new potatoes (such as Jersey Royal or another small waxy variety) cut into quarters
  • 250 g asparagus tips cut into 2 inch pieces or halved
  • 2 tbsp garlic-infused olive oil
  • 4 tbsp balsamic vinegar
  • A generous pinch of salt and pepper


  1. Preheat oven to 200C / 390F.
  2. In a large roasting tin, add the olive oil, balsamic vinegar and salt. Add the potatoes and toss to coat fully before roasting for 20 minutes.
  3. After 20 minutes, add the asparagus with a little extra olive oil, if needed. Toss to coat and cook for a further 15 minutes.
  4. Season with extra balsamic vinegar, salt and pepper.
  5. Serve and enjoy!