Directions
- Dice the potatoes into edible sized chunks.
- Mix diced red and purple potatoes with balsamic vinegar, red onions, red peppers, garlic and fresh rosemary in a tin foil pouch.
- Drizzle with olive oil.
- Roast for 15 to 20 minutes.
Use duraflame® OUTDOOR firelogs, tested for roasting foods.