12 small red potatoes cut into quarters
1/4 cup olive oil
1 teaspoon balsamic vinegar
1 tablespoon fresh rosemary
2 cloves minced garlic
dash cayenne pepper to taste
1/2 teaspoon red chili pepper flakes
freshly ground black pepper and salt to taste
Preheat oven to 400 degrees.
Mix all ingredients (except for the potatoes) in a large mixing bowl and set aside while you wash and prepare the potatoes.
Add potatoes to the olive oil mixture and toss to coat. Spread evenly on a baking sheet or pan in single layer with no overlap.
Bake uncovered for 50-60 minutes stirring every 15 minutes.
Buy the What Dawn Eats: Vegan food that isn’t weird cookbook for more recipes like this one.
- Add a handful of garlic cloves 15 minutes before the end.
- Add a few slices of onion.
- Experiment with other spices. Basil and oregano or sage would be good choices.
- Naturally low-sodium and gluten-free.
More information for **TITLE** recipe:
- Prep time: 10 min
- Cook time: 50 min
- Total time: 60 min