This is a lot of potatoes because this dish usually makes an appearance at my house on Thanksgiving, but it could easily be halved for a family-sized meal.
- 3 pound assorted idaho fingerling or baby potatoes
- 1½ cup chicken broth
- ½ cup balsamic vinegar
- 8 clove garlic peeled and roughly chopped
- 1 tablespoon roughly chopped rosemary leaves
- 1 teaspoon kosher salt
- ½ teaspoon freshly cracked black pepper
Preheat oven to 400 degrees.
Quarter or half all the potatoes, depending on size. You want them all to be relatively the same size so they cook evenly.
In a large bowl, combine prepared potatoes, broth, vinegar, garlic, and rosemary; season with salt and pepper. Toss to combine and pour the mixture into a shallow 2 quart baking dish. Bake until potatoes are tender and liquid is reduced to a syrupy consistency, about 1 3/4 hours, tossing two or three times during baking.