Roasted Balsamic Red Potatoes

Roasted Balsamic Red Potatoes are my go-to for a fast yet flavor-packed side that makes dinners feel special even on weeknights. This recipe transforms a humble pantry staple into crispy golden potatoes dressed up with tangy balsamic and fragrant herbs. It is the kind of dish that disappears before you can even set out the rest of the meal.

The first time I made these, we had an unexpected guest drop by for dinner. Everyone raved and asked for the recipe which made me feel like a kitchen superstar with barely any extra work.

Ingredients

• Red potatoes: Choose firm small potatoes with smooth skin for the best crisp edges
• Olive oil: Provides moisture and promotes browning Look for extra virgin for a richer flavor
• Balsamic vinegar: Gives a sweet tangy punch Use aged balsamic for even more depth
• Garlic powder: Infuses savory flavor and is easy to use when short on time
• Dried rosemary: Earthy and piney Break up large pieces for even seasoning
• Dried thyme: Lends woodsy herbal notes Great for classic roasted potato flavor
• Salt and pepper: Essential for seasoning Opt for flaky sea salt if you want a finishing touch
• Fresh parsley: Optional but brings a bright pop of color and freshness

Instructions

Prep the Oven:

Heat your oven to 425 degrees Fahrenheit Set a large rimmed sheet pan on the rack to preheat as well which helps the potatoes crisp on contact

Toss the Potatoes:

Combine halved red potatoes in a large bowl with olive oil balsamic vinegar garlic powder rosemary thyme salt and pepper Stir well to make sure every bite is coated

Arrange on Sheet:

Spread the potatoes out in an even layer on a parchment lined baking sheet Cut sides down so they get golden and crisp Do not overcrowd for the crispiest results

Roast and Flip:

Roast for about 25 to 30 minutes Flip the potatoes with a spatula halfway through roasting Check that the insides are tender and the exteriors are deep golden brown

Garnish and Serve:

Once out of the oven let the potatoes sit for a few minutes Sprinkle with freshly chopped parsley just before serving for extra freshness

Balsamic vinegar is hands down my favorite ingredient for roasted veggies It caramelizes in the oven for such a rich flavor and reminds me of cozy Sunday dinners with my family when I first started cooking for them

Storage Tips

Let leftovers cool completely before transferring to an airtight container Store in the fridge for up to three days Reheat on a baking sheet in the oven at 400 degrees for the crispest texture Microwaving is quick but loses some of the crispness

Ingredient Substitutions

No red potatoes available Try fingerling Yukon Gold or baby yellow potatoes Fresh rosemary or thyme can be swapped in if you have them Just chop fine Double check dried herbs for freshness by rubbing a pinch between your fingers for aroma

Serving Suggestions

Load these onto a platter alongside roast chicken grilled steak or even scrambled eggs Turn the leftovers into a hearty breakfast hash or mix with roasted vegetables and feta for a colorful lunch bowl

Cultural and Historical Context

Roast potatoes have deep roots in European cuisine especially British Sunday roasts Balsamic vinegar brings an Italian twist layering in sweet tart complexity for a fusion that feels both classic and new

Seasonal Adaptations

Swap in sweet potatoes in autumn Add rainbow carrots or parsnips for winter color Sprinkle with lemon zest and chives in spring for a lighter flavor

These roasted potatoes are guaranteed crowd-pleasers A simple side with sophisticated flavor makes every meal more memorable

FAQs about Recipes

→ How can I ensure the potatoes become crispy?

Spread potatoes in a single layer on the baking sheet and flip them halfway through roasting for even browning and crispness.

→ Can I use other types of potatoes?

Yes, you can substitute with Yukon gold or fingerling potatoes, though cooking time may vary slightly.

→ Should I peel the red potatoes?

It's not necessary to peel red potatoes; their skins add texture and flavor to the final dish.

→ Is fresh garlic better than garlic powder?

Fresh garlic can be used for a sharper bite, but garlic powder provides even distribution and convenience.

→ How can I store leftovers?

Store cooled potatoes in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best texture.