Tonight we round out last night’s winning Colorado dinner with Balsamic Glazed Fingerlings, again adapted from Agriculture Colorado. I still can’t get over how successful dinner was – and even more surprising, how much the kids enjoyed it! Miss A asked for more steak on two different occasions today and was very distressed that we didn’t have any leftovers. Mr. N finished off the fingerlings tonight and has already asked that we make the potatoes again soon. He also wants to pass the recipe on to his Grandma to make on one of the night’s he goes to her house for dinner. Looks like this meal will become one of our family recipes!
We don’t say this often, but this is one recipe you’ve got to try. We’re sure you’ll love it – if not, send us the leftovers! 🙂 You start with dark balsamic vinegar, white oregano infused balsamic vinegar and honey. Bring it to a simmer on the stove and reduce the mixture until it’s syrupy, about 40 minutes.
While the glaze is simmering, boil a large pot of water. Wash the fingerling potatoes and add them to the pot when the water reaches the boiling point. Cook for about 15 minutes, or until fork tender.
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