I went to the
Baltimore Farmers' Market today and it was awesome, as always. The farms are producing so many great fruits and veggies right now, not to mention all of the bread, cheeses, hummus, etc. If you live in Maryland, I highly urge you to check out the closest Farmers' Market to you using
this website. If you're outside of Maryland, you can look up your own local markets
here. Even highly urban areas usually have markets that showcase the surrounding agricultural areas. The markets are great for picking up old favorites (like the potatoes that I use in the recipe below) or buying new fruits and veggies for an experience. If you've recently picked up awesome new produce and want to request that I make a recipe using it, leave me a message in the comment section.
This recipe was originally found at
The Baking Beauties website, and can serve about two people.
Pair with: red wine
Prep Time: 10 minutes
Cook Time: 40 minutes
Ingredients
Two (2) tablespoons of olive oil
One (1) pound of red potatoes, quartered
One (1) tablespoon of green onion, finely chopped
Four (4) garlic cloves, minced
One (1) teaspoon of dried rosemary, crushed
1/4 cup of balsamic vinegar
Salt and pepper to taste
 |
Heat your rosemary, oil, and garlic
before tossing in the veggies |
Directions
Preheat oven 400F degrees.
Heat oil, garlic, and rosemary in a pan on medium-high heat.
Toss in potatoes and green onions for two to three minutes, until potatoes are heated.
Transfer food from heated pan to casserole dish.
Bake potatoes in oven for 25 minutes, or until potatoes are golden.
Add balsamic vinegar, salt, and pepper and toss.
Bake 5 minutes longer.
Let cool and enjoy.
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