This Roasted Potatoes with Balsamic and Herbs recipe has been a staple at the Loon/Longwell house for many years. I have played around with the recipe, and always go back to this version.
The shallots, balsamic and herbs give such a deep, rich flavor.
The ingredients go together just perfectly!
I like to use a combo of red potatoes and Yukon gold. I peel the Yukons, but not the red ones, it gives the dish a nice variation of color.
This Roasted Potatoes with Balsamic and Herbs is great any time of the year, but they are really perfect for a holiday feast.
Here’s another really great roasted vegetable recipe that is so easy to make: Roasted Broccoli with a Kick (click for full recipe)
And now, go and make this awesome Roasted Potatoes with Balsamic and Herbs recipe!
- ¼ cup of good quality olive oil
- ¼ cup of good quality balsamic vinegar
- 1 large shallot (about 2 tablespoons), chopped
- 3 tablespoons fresh thyme, chopped
- 3 tablespoons fresh rosemary, chopped
- 5 medium-sized red potatoes, roughly chopped
- 5 medium-sized Yukon gold potatoes, peeled and roughly chopped
- Salt and pepper, to taste
- Fresh thyme and rosemary, for garnish
- Pre-heat oven to 400 F
- Whisk first 5 ingredients together in a large bowl.
- Add the cut potatoes and mix well.
- Using a slotted spoon, transfer the potatoes to a large baking sheet/pan. Reserve the liquid in the bowl.
- Generously salt and pepper the potatoes, turning a couple times.
- Bake potatoes for about 1 hour, until golden and tender when pierced with a knife. Stir occasionally to prevent sticking to the pan.
- Toss the cooked potatoes in the reserved liquid and then transfer to serving dish.
- Garnish with fresh thyme and rosemary.
- Serve at once!