Potatoes with White Balsamic Vinegar and Chives


Potatoes with White Balsamic Vinegar and Chives


  • 11 1/2 lb potatoes, any small variety will do
  • Sea salt
  • Black pepper
  • Olive oil
  • White balsamic vinegar (an aged, syrupy one)
  • 1/2 Meyer lemon
  • 1 bunch chives, finely chopped


Preheat the oven to 425ºF. 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. Finish with lots of fresh chives. 

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