2 tbsp Olives On Tap Medium Extra Virgin Olive Oil
kosher salt and freshly ground pepper
2 tbsp Medium Extra Virgin Olive oil
6 large garlic cloves, peeled, halved and smashed
3 tbsp chopped parsley
3 tbsp of our Blackberry –Ginger Dark Balsamic Vinegar
Instructions
Set the oven to 425 degrees. Cook the potatoes in boiling salted water until tender, about 10 minutes. Drain, cool and dry the potatoes. When cool enough to handle gently squash each potato to about ½ inch thickness using care not to flatten so aggressively that they fall apart. Arrange the potatoes on a parchment or foil-lined rimmed baking sheet, brush with the oil, season to taste with the salt and pepper and roast about 30 minutes turning halfway through. The potatoes should be crisp and the edges brown. Plate the potatoes.
Heat the remaining 2 tbsp of oil in a pan and cook the garlic until it is lightly browned taking care not to burn it. Remove from the heat and add 2 tbsp of the parsley and 2 tbsp of the blackberry-ginger balsamic. Drizzle the sauce over the potatoes and garnish with the remaining tbsp. of parsley and the balsamic.
