Roasted Potatoes with Balsamic and Herbs
Roasted baby potatoes tossed with olive oil and balsamic, finished with shallot and fresh thyme and rosemary.
Servings: 6 servings
Ingredients
Ingredients
- 4 cupsbaby potatoes=red yellow, purple: halved (large ones quartered)
- 2 tablespoonquality olive oil
- 2 tablespoonbalsamic vinegar
- 1/4 cupshallotchopped
- 1 tablespoonthymefresh chopped
- 1 tablespoonrosemaryfresh chopped
- salt and pepperto taste
- Fresh thyme and rosemaryfor garnish
- Coarse sea saltfor garnish optional
Instructions
Instructions
- Preheat the oven to 400°F (200°C).
- In a large bowl combine 4 cups baby potatoes (halved; quarter any large ones), 2 tablespoons olive oil, and 2 tablespoons balsamic vinegar. Toss until the potatoes are evenly coated.
- Season the coated potatoes with salt and pepper to taste and toss once more.
- Choose one herb/shallot timing: A. For crunchier shallots and herbs: add 1/4 cup chopped shallot, 1 tablespoon chopped fresh thyme, and 1 tablespoon chopped fresh rosemary to the bowl and toss to distribute evenly. B. For fresher, more pronounced shallot and herb flavor: do not add the shallot and chopped herbs now; you will add them in step 6 with 5 minutes remaining.
- Transfer the potatoes to a large baking sheet or pan, spreading them in a single layer so pieces do not overlap (place cut sides down when possible for better browning).
- If you chose option B in step 4, when the potatoes have baked for about 25–30 minutes (5 minutes before the end of the shorter baking time), remove the pan briefly from the oven, sprinkle the potatoes with the 1/4 cup chopped shallot, 1 tablespoon chopped thyme, and 1 tablespoon chopped rosemary, toss gently to combine, then return the pan to the oven.
- Bake until the potatoes are golden and tender when pierced with a knife: 30–35 minutes total, stirring/tossing once halfway through baking. If you prefer a darker, crispier exterior, bake up to 45 minutes total.
- Remove the potatoes from the oven. Garnish with fresh thyme and rosemary (as desired) and a couple pinches of coarse sea salt, if using. Serve immediately.
Equipment
- ▢1 Baking sheet
Notes
Notes
NOTE:
Watch the video near the top of the recipe for visual guidance.
You may need to roast the potatoes for more than 35 minutes to get them golden and crispy on the outside. Keep an eye on them, and give them a stirring every 15 to 20 minutes. Because of this, we recommend stirring in the shallot and herbs within the last 5 to 10 minutes of baking. If they are roasted for too long, they run the risk of burning.
Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat on a baking sheet in a 350°F oven for 15 to 20 minutes. They won’t be as crisp, but they’ll still be yummy.
The recipe can easily be doubled or tripled if feeding a larger group. You may need two baking sheets.
NOTE:
Watch the video near the top of the recipe for visual guidance.
You may need to roast the potatoes for more than 35 minutes to get them golden and crispy on the outside. Keep an eye on them, and give them a stirring every 15 to 20 minutes. Because of this, we recommend stirring in the shallot and herbs within the last 5 to 10 minutes of baking. If they are roasted for too long, they run the risk of burning.
Leftovers will keep in an air-tight container in the fridge for up to 3 to 4 days. Reheat on a baking sheet in a 350°F oven for 15 to 20 minutes. They won’t be as crisp, but they’ll still be yummy.
The recipe can easily be doubled or tripled if feeding a larger group. You may need two baking sheets.