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

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

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!