Turkey Fillets with papries to balsamic vinegar

To prepare the turkey fillets: Each fillet in salt and pepper to taste and wrap each one on a piece of alusive paper with a splash of olive oil (if you do not have alusive paper, put them directly at the source, this is just for They are more juicy). Put them at a fountain for furnace and horns for 25 mins at 220 ° C. Turn off the oven and let stand with the closed door so that they are juicy.

For potatoes: Cut in cubes about 3x3 cm approx. Mix the rest of olive oil with garlic and fresh rosemary. In a bag, put the potatoes to marinate in the spicy oil. Let them rest one hour.

Put the potatoes at a furnace font, add salt and cook them until they are soft (about 20 minutes. Go stirring from time to time.

When you are almost ready, add the balsamic, bake 5 more minutes and serve. Add 1 cup of hot boiled water (for every 4 guests), so that potatoes are not dried, carrying 5 more minite, covered with Aluso Foil. Revolver impregnate the juice to the potatoes.

Serve the Fillets with potatoes.