I was inspired to make these after tasting something similiar at a food truck event not too long ago. New potatoes, boiled until tender, is then cooked with glassa, or balsamic glaze. The whole lot is seasoned with curry powder and finely chopped rosemary. It goes great with autumn beers.
I used 2 kinds of new potatoes because I had them on hand. Three pounds should be enough for 4 servings.
1. Boil the potatoes in lightly salted water until tender; drain.
2. Heat a few tablespoons of olive oil in a large nonstick pan; add potatoes and cook over medium heat, tossing to coat.
3. Add a half cup (or more if desired) of balsamic glaze, and continue to cook and stir so that potatoes are evenly coated.
4. Sprinkle 3 tablespoons of curry powder and 1 tablespoon of finely chopped rosemary over the potatoes. Stir and cook until fragrant. Taste and add more curry if desired.
5. Season with salt and freshly ground black pepper.
NOTE: I have no idea if and/or what brands of balsamic glaze are available across the pond, but I am confident that Trader Joe’s has something!