This is a twist on a classic side. These herb roasted balsamic potatoes will be a wonderful surprise and will have you coming back for more. The slight tang from the vinegar makes these potatoes a wonderful side dish for all of your meals.
I love balsamic vinegar and these were just a happy accident. I was making a balsamic glazed salmon one day and I happened to make some roasted potatoes for a side. When some of the glaze got all over the potatoes and I realized how good they were with the addition I couldn’t stop making them. With their mild acidic bite and slight smokey sweetness you are sure to have a side dish you will want to make all the time.
In this recipe
You can never go wrong with a roasted potato as a side. This recipe just takes this classic side and adds to it a bit of balsamic vinegar. There are so many different combinations of herbs and spices that you can still use however I like rosemary and thyme. Both of these herbs have a unique flavor that will not get hidden by the vinegar. However feel free to experiment with all kinds of other herbs and spices such as sage, oregano, basil, and cinnamon.
Nice and crispy
When cutting the potatoes you will want to make sure that the cubes are small and that the skin is on. This recipe uses golden potatoes and since they have a very thin skin it is better if you leave them on to help make the potatoes nice a crispy. Also you will want to make sure you wash the potatoes off well before slicing them.
Making roasted balsamic potatoes
The first thing that you will want to do is combine all of the ingredients other than the balsamic vinegar into a bowl. Then toss the potatoes to make sure that they are all evenly covered. There should only be a thin layer of oil on all of them. Due to the high amount of sugar in balsamic vinegar you do not want to add it at the beginning. About halfway through baking remove the potatoes from the oven and toss them with 2 tablespoons of the vinegar and then place them back on the pan to finish roasting.
Choosing the right vinegar
For this recipe you will not want to cook with aged balsamic vinegar. That type of vinegar is better used for finishing than for cooking as the flavors will change when it is cooked. Balsamic vinegar of Modena is perfect for this recipe especially for the vinegar that is cooked in the oven. However feel free to use aged balsamic vinegar for finishing once the potatoes have cooled if you would like. That is personally how I prefer to make these little treats.
Looking for other potato recipes?
Herb Roasted Balsamic Potatoes
- Sheet pan
- Mixing Bowl
- 2 pounds golden potatoes large dice
- 3 tbsp balsamic vinegar
- 2 tbsp rosemary finely chopped
- 2 tbsp olive oil
- ½ tbsp garlic powder
- ½ tbsp ground black pepper
- 1 tsp salt
- 1 tsp thyme
- Preheat the oven to 425°F, 220°C, or gas mark 7.
- In a mixing bowl combine the potatoes, rosemary, garlic powder, salt, pepper, thyme, and olive oil. Spread the potatoes evenly over the the sheet pan in one layer.
- Cook for 15 minutes, remove from the oven and toss with 2 tablespoons of the balsamic vinegar. Place back into the oven and bake for another 15-20 minutes.
- Once the potatoes are removed toss with the remaining tablespoon of the balsamic vinegar.