Name: Roasted Potatoes with Balsamic and Herbs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 4 cups baby potatoes (a mix of red, yellow, and purple, halved (large ones quartered)); 2 tablespoons quality olive oil (for roasting and flavor); 2 tablespoons balsamic vinegar (adds sweetness and acidity); 1 cup shallot (chopped, for a mild onion flavor); 1 tablespoon fresh thyme (chopped, aromatic herb that pairs beautifully); 1 tablespoon fresh rosemary (chopped, adds a fragrant touch); to taste Salt and pepper; Fresh thyme and rosemary (for garnish); Coarse sea salt (optional, for an extra crunch)

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Are you ready to elevate your side dish game? These Roasted Potatoes with Balsamic and Herbs are not just any ordinary potatoes. They are a delightful combination of flavors that will make your taste buds dance. Perfectly roasted baby potatoes, drizzled with quality olive oil and balsamic vinegar, infused with fresh herbs, and garnished with a sprinkle of sea salt—this dish is sure to impress. Whether you’re preparing a comforting family dinner or hosting a festive gathering, this recipe will be your go-to. Let’s dive into the details of why you need to make these roasted potatoes!

Why Roasted Potatoes with Balsamic and Herbs is Worth Your Time

Roasting vegetables brings out their natural sweetness and enhances their flavors, and potatoes are no exception. The caramelization that occurs during roasting gives them a crispy exterior while keeping the insides fluffy and tender. Adding balsamic vinegar introduces a sweet and tangy element that perfectly complements the earthy notes of thyme and rosemary. This dish is not only easy to prepare but also versatile enough to pair with a variety of main courses. Plus, it’s a colorful addition to your table, showcasing vibrant red, yellow, and purple baby potatoes.

Your Shopping Guide

Ready to gather your ingredients? Here’s what you’ll need to create the perfect Roasted Potatoes with Balsamic and Herbs:

4 cups baby potatoes – a mix of red, yellow, and purple, halved (large ones quartered)
2 tablespoons quality olive oil – for roasting and flavor
2 tablespoons balsamic vinegar – adds sweetness and acidity
1 cup shallot, chopped – for a mild onion flavor
1 tablespoon fresh thyme, chopped – aromatic herb that pairs beautifully
1 tablespoon fresh rosemary, chopped – adds a fragrant touch
Salt and pepper – to taste
Fresh thyme and rosemary – for garnish
Coarse sea salt – optional, for an extra crunch

Gear Up: What to Grab

Before you start cooking, ensure you have the following on hand:

Large baking sheet – for even roasting
Mixing bowl – to toss the potatoes and seasoning
Sharp knife – for chopping shallots and herbs
Measuring spoons – for accurate ingredient portions
Spatula or wooden spoon – for mixing

How to Prepare Roasted Potatoes with Balsamic and Herbs

Creating these delicious roasted potatoes is a breeze! Follow these simple steps:

1. Preheat the Oven

Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfect crispy texture.

2. Prepare the Potatoes

Wash and dry your baby potatoes thoroughly. Depending on their size, cut them in half or quarter them to ensure even cooking.

3. Mix the Ingredients

In a large mixing bowl, combine the halved potatoes, chopped shallots, olive oil, balsamic vinegar, fresh thyme, fresh rosemary, salt, and pepper. Toss everything together until the potatoes are well coated.

4. Spread on Baking Sheet

Spread the seasoned potatoes and shallots in a single layer on a large baking sheet. Make sure they’re not overcrowded to allow for proper roasting.

5. Roast the Potatoes

Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the potatoes a good stir to ensure even browning.

6. Check for Doneness

The potatoes are done when they are golden brown and crispy on the outside and tender on the inside. You can test this by piercing one with a fork.

7. Garnish and Serve

Once removed from the oven, garnish with fresh thyme and rosemary, and if desired, sprinkle with coarse sea salt. Serve warm and enjoy the delightful flavors of your Roasted Potatoes with Balsamic and Herbs!

Better-for-You Options

If you’re looking for ways to make this dish even healthier, consider the following options:

Use less oil: Try reducing the olive oil to 1 tablespoon for a lighter version.
Add vegetables: Toss in some chopped bell peppers or zucchini for added nutrition and color.
Swap the vinegar: For a different flavor profile, use apple cider vinegar instead of balsamic vinegar.

Avoid These Mistakes

When making Roasted Potatoes with Balsamic and Herbs, be mindful of these common pitfalls:

Overcrowding the baking sheet: This can lead to steaming rather than roasting, resulting in soggy potatoes.
Not preheating the oven: A hot oven is crucial for crispy outcomes.
Skipping the tossing step: Tossing ensures that all potatoes are evenly coated and cooked.
Using low-quality balsamic vinegar: Quality matters! A good balsamic will enhance the flavor significantly.

Save It for Later

If you have leftovers (which is rare, trust me!), here are some tips for storing and reheating:

Store any leftover Roasted Potatoes with Balsamic and Herbs in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, simply reheat in the oven at 350°F (175°C) for about 10-15 minutes, until warmed through and crispy once more. You can also use them in salads or as a filling in wraps or sandwiches for a delightful twist!

Try These Next

Looking for more delicious ideas? Check out these recipes:

In Closing

There you have it—a simple yet delicious recipe for Roasted Potatoes with Balsamic and Herbs that is sure to become a favorite in your kitchen. With its combination of crispy textures and rich flavors, this dish is not just a side but a star on its own. Enjoy the process of creating this culinary delight and the joy it brings to your dining table. Happy cooking!

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Roasted Potatoes with Balsamic and Herbs

Elevate your side dish game with these Roasted Potatoes! Crispy, flavorful, and bursting with herbs, they’re perfect for any occasion.

Prep Time15

Cook Time30

Total Time45

Servings: 4 servings

Ingredients

4 cups baby potatoes a mix of red, yellow, and purple, halved (large ones quartered)
2 tablespoons quality olive oil for roasting and flavor
2 tablespoons balsamic vinegar adds sweetness and acidity
1 cup shallot chopped, for a mild onion flavor
1 tablespoon fresh thyme chopped, aromatic herb that pairs beautifully
1 tablespoon fresh rosemary chopped, adds a fragrant touch
to taste Salt and pepper
Fresh thyme and rosemary for garnish
Coarse sea salt optional, for an extra crunch

Instructions

1. Preheat your oven to 425°F (220°C). A hot oven is key to achieving that perfect crispy texture.
2. Wash and dry your baby potatoes thoroughly. Depending on their size, cut them in half or quarter them to ensure even cooking.
3. In a large mixing bowl, combine the halved potatoes, chopped shallots, olive oil, balsamic vinegar, fresh thyme, fresh rosemary, salt, and pepper. Toss everything together until the potatoes are well coated.
4. Spread the seasoned potatoes and shallots in a single layer on a large baking sheet. Make sure they’re not overcrowded to allow for proper roasting.
5. Place the baking sheet in the preheated oven and roast for about 25-30 minutes. Halfway through, give the potatoes a good stir to ensure even browning.
6. The potatoes are done when they are golden brown and crispy on the outside and tender on the inside. You can test this by piercing one with a fork.
7. Once removed from the oven, garnish with fresh thyme and rosemary, and if desired, sprinkle with coarse sea salt. Serve warm and enjoy the delightful flavors!