This recipe yields tender savory flavor with a hint of sweetness. Tip: Double the recipe and use as a marinade for roasted chicken.
2 pounds red potatoes, rinsed and cut into 1-inch cubes ¼ cup olive oil ¼ cup balsamic vinegar ¼ cup raw honey 3 tablespoons rooibos loose tea, ground 1 tablespoon Dijon mustard 1 teaspoon sea salt 1 teaspoon cracked black pepper
Preheat oven to 425° F.
Place cubed potatoes in a large bowl. In another bowl, combine olive oil, vinegar, honey, tea, mustard and salt and pepper; stir to mix. Drizzle this over the potatoes and toss to coat evenly. Turn potatoes out onto a baking sheet and spread evenly with a spatula. Bake for 45 minutes, or until browned and fork-tender, stirring once or twice.
Discover more information about Cooking with TEA - More Than Just Hot Waterin the archived edition of our Jan 2017 email. Or get more recipe ideas/inspiration from our Pinterest Board - [ cooking with tea ]
