The ultimate potato salad: baby potatoes roasted in balsamic vinegar, with fresh rosemary and garlic. You can't have a picnic without it!



  • baby potatoes (two potatoes per person)
  • 20 g rosemary
  • 20 g thyme
  • drizzle of olive oil
  • 3 garlic cloves
  • 50 ml balsamic vinegar
  • flat leaf parsley



  1. Cut baby potatoes in half / length ways.
  2. Roast potatoes at 200 degrees for around 25 minutes, with olive oil, rosemary, thyme and the whole garlic cloves.
  3. Once cooked, sprinkle some balsamic vinegar on the potatoes and allow to cool.
  4. Once the potatoes have cooled down, chop some of the parsley and sprinkle across the potatoes.

Recipe courtesy of Keoghs Farm and Naomi Byrne.