• 750 g new mini potatoes
  • 1 medium red onion
  • 2 large carrots
  • Balsamic vinegar
  • Herbs of Provence
  • Sunflower oil
  • Salt and black pepper


  • STEP 1
    Cook the potatoes in salted water until soft. Meanwhile, slice the onion and peel thin long slices of carrot. Heat the sunflower oil in a large heavy frying pan or wok, add the onions and stir over high heat, add the carrots and stir for a few minutes until is soft.
  • STEP 2
    Add two table spoons of balsamic vinegar, freshly grounded black pepper and season it with herbs of Provence. Mix all together with the potatoes.

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