Potatoes with Balsamic Vinegar

This recipe is based on a Garlicky Roasted New Potatoes recipe in the Balsamic Vinegar Cookbook, though adds vegetables and nuts. Have only made this version twice, and much left to fiddle with.

The main ingredients are in the following list; additional spices (Mace, fresh ground Pepper), salt, and nuts and vegetables to add in near the end could be varied according to taste.

3 Yukon Gold Potatoes (medium sized)
¼ cup Olive Oil
Garlic cloves
Rosemary
Balsamic Vinegar

The cooking time on this dish is very long: at least an hour.

In a saucepan, cook the crushed garlic and minced shallots in olive oil over low heat until the garlic beings to color.
Remove the saucepan from heat, add the rosemary and mace, and let this rest covered for 30 minutes.
While the oil is seeping, cut the Yukon Gold potatoes into half-inch chunks. Smaller means more surface area, and faster cooking times. Jabbing the potato chunks with a fork may encourage better crusts.
Preheat oven to 400 degrees F.
Strain the oil into a roasting pan, add the potatoes, and toss with some salt and pepper.
Cook the potatoes, stirring periodically (every ten minutes), until almost done (around 30 minutes?).
While cooking the potatoes, mix diced asparagus, frozen peas, salt, pepper, fresh basil, and mace with crushed walnuts in a bowl. Add some amount of balsamic vinegar, and let this rest until potatoes are almost done.
Mix the vegetable nut mixture in with the potatoes, and let cook another five minutes or so.

The dish may require a brief period of resting following cooking, longer if the potato have been cut into larger chunks. If cooking another dish after this one, maybe only quarter the potatoes so they can retain enough heat while the second dish is prepared (cooking time may increase to 45 minutes or higher), or use a warming oven.

If another vegetable dish is being prepared, omit the vegetables and nuts step from this recipe (but still include the balsamic vinegar in the last minutes of cooking).