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Home » Recipe Index » Scrumptious Sides

Roasted Potatoes with Balsamic and Herbs

Published: Mar 19, 2019 · Modified: Jul 31, 2025 by Kris Longwell · This post may contain affiliate links

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Roasted Potatoes with Balsamic and Herbs are a flavorful and crispy side dish that pairs beautifully with grilled marinated chicken or makes a perfect accompaniment to roast turkey during the holidays. Their tangy balsamic glaze and fragrant herbs bring a delicious twist to classic roasted potatoes.

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
Jump to:
  • 🥔 The Ingredients
  • 🌿 Substitutions and Variations
  • 👩🏼‍🍳 How To Make Roasted Potatoes with Balsamic and Herbs
  • 🍽️ How To Serve, Store, and Reheat
  • 🙋🏽‍♂️ Frequently Asked Questions
  • 😋 Other Amazing Potato Side Dishes
  • Roasted Potatoes with Balsamic and Herbs

🥔 The Ingredients

With just a handful of simple ingredients, these roasted potatoes come together to create a delicious and satisfying side dish bursting with flavor. Find ingredient notes (including substitutions and variations) below.

An arrangement of ingredients for roasted potatoes with balsamic and herbs on a wooden grey background including new potatoes, fresh herbs, shallot, Worcestershire sauce, olive oil, dried oregano, salt, and pepper.

🌿 Substitutions and Variations

  • Potatoes – Baby new potatoes work wonderfully for this recipe. They can be found usually packaged in the produce section of most well-stocked supermarkets. Regular red (or new) potatoes, gold or yellow, or fingerling potatoes are all great, too. The addition of quartered sweet potatoes is delicious and especially wonderful during the holiday season.
  • Herbs – Fresh rosemary and thyme complement the balsamic wonderfully; however, sage, chives, and marjoram are all excellent herbs, too. Fresh is best, but dried herbs can be used in a pinch. Just use 1 teaspoon of dried herbs.
  • Balsamic vinegar – Aged balsamic adds a wonderful depth of flavor as the potatoes roast. Red wine vinegar with a teaspoon of honey added is a perfectly fine substitute for the balsamic.

See the recipe card (with video) below for a full list of ingredients and measurements.

Expert Tip

You can roast the potatoes with the shallots and herbs the entire bake time, or you can add the shallots and herbs during the last 5 minutes of baking. If you bake them the entire time (as we do in the video), they will become somewhat charred and crispy. We like that, but you may prefer them not as crisp. If so, add the shallots and herbs at the end of baking. We love them either way!

👩🏼‍🍳 How To Make Roasted Potatoes with Balsamic and Herbs

A person transferring balsamic vinegar from a small white bowl into a large glass bowl filled with new potatoes that have been cut in half.
  1. Step 1: Halve the potatoes and then toss them with oil, salt, and pepper in a bowl. 
New potatoes that have been cut in half being placed on a black baking sheet pan.
  1. Step 2: Transfer to a large baking pan and spread them out.
A person sprinkling salt and pepper onto new potatoes that have been halved and are resting on a black baking sheet pan.
  1. Step 3: Sprinkle on a little more salt and pepper.
A person holding wooden spoons in both hands and using them to toss new potatoes that are roasting on a pan inside an oven.
  1. Step 4: Bake for 35 minutes, stirring after about 15 minutes. 
A person tossing fresh herbs onto new potatoes that have been partially roasted on a baking sheet.
  1. Step 5: Sprinkle on the herbs and shallot, stir, and bake for another 10 minutes. 
A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.
  1. Step 6: Garnish with additional chopped herbs and serve at once!

🍽️ How To Serve, Store, and Reheat

  • The potatoes are best served piping hot straight from the oven. Transfer them to a serving bowl, garnish with a few more herbs, and bring them to the table.
  • They can be made a few hours in advance, covered, and then reheated in a 350°F oven until heated through. They will lose a bit of their crispiness, but still be delicious. Wait and toss with the herbs and shallot before the final heating.
  • Leftovers can be covered and refrigerated and then reheated in a dish covered with foil in a 350°F oven until heated through. Again, they won’t be as crispy, but still delicious.
  • These potatoes are always a hit, especially during the holidays, served with Classic Beef Wellington, Spatchcocked Turkey, or Glazed Cornish Game Hens.

🙋🏽‍♂️ Frequently Asked Questions

What type of potatoes work best for roasted new potatoes with balsamic and herbs?

Small, waxy new potatoes or baby potatoes are ideal because they hold their shape well and roast to a tender, crispy texture.

Can I prepare the roasted potatoes ahead of time?

Yes, you can toss the potatoes with balsamic and herbs in advance and refrigerate them, then roast just before serving for maximum freshness.

How do I get the potatoes crispy on the outside for roasted potatoes?

Make sure to roast the potatoes in a hot oven with enough oil and space on the baking sheet to allow them to crisp up evenly.

Are roasted new potatoes with balsamic and herbs gluten-free?

Yes, this side dish is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.

Crispy roasted potatoes with balsamic and herbs in a black baking sheet pan with a wooden spoon holding some of the potatoes in the middle of the pan.

😋 Other Amazing Potato Side Dishes

  • A close-up view of a two rows of fondant potatoes on a white platter and topped with sea salt and fresh herbs.
    Fondant Potatoes (Melting Potatoes)
  • A square slice of potatoes dauphinoise on a white plate and is garnished with chopped Italian parsley.
    Potatoes Dauphinoise
  • An overhead view of a large bowl filled colcannon (Irish mashed potatoes) with a couple tabs of butter in the center and whole russet potatoes resting nearby.
    Colcannon (Irish Mashed Potatoes)
  • A close-up view of cooked smashed potatoes that are brown and crispy on the edges that have been topped with crumbled bacon, a dollop of sour cream, and snipped chives.
    Best Smashed Potatoes

Ready to make the best side dish in town? Go for it!

And when you do, be sure to take a picture of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

A white serving bowl filled with crispy roasted potatoes with balsamic and herbs with stems of fresh herbs nearby.

Roasted Potatoes with Balsamic and Herbs

Roasted potatoes with balsamic and herbs are the perfect dish, especially during the holidays. The dish is beautiful, and so full of flavor. Delicious!
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Print Pin Rate
Course: Side Dish
Cuisine: American
Prep Time: 15 minutes minutes
Cook Time: 30 minutes minutes
Total Time: 45 minutes minutes
Servings: 6 people
Calories: 267kcal
Author: Kris Longwell

Video

Equipment

  • 1 Baking sheet

Ingredients

  • 4 cups baby potatoes= red, yellow, purple: halved (large ones quartered)
  • 2 tablespoon quality olive oil
  • 2 tablespoon balsamic vinegar
  • ¼ cup shallot chopped
  • 1 tablespoon thyme fresh, chopped
  • 1 tablespoon rosemary fresh, chopped
  • salt and pepper to taste
  • Fresh thyme and rosemary for garnish
  • Coarse sea salt for garnish, optional

Instructions

  • Preheat oven to 400°F.
  • Place the potatoes in a large bowl and add the oil and vinegar. Toss to coat.
    4 cups baby potatoes=, 2 tablespoon quality olive oil, 2 tablespoon balsamic vinegar
  • For crunchy herbs and shallots, mix them into the potato mixture before baking. For fresher herbs and shallots, mix them into the potatoes in the last 5 minutes of baking. See NOTES.
    ¼ cup shallot, 1 tablespoon thyme, 1 tablespoon rosemary
  • Transfer the potatoes to a large baking sheet/pan, spreading them out so they do not overlap. 
  • Generously salt and pepper the potatoes.
    salt and pepper
  • Bake potatoes for 30 to 35 minutes, until golden and tender when pierced with a knife. Stir once halfway through baking. If you prefer a darker exterior, bake for a total of 45 minutes. 
  • Garnish with fresh thyme and rosemary and a couple of pinches of sea salt, if using. Serve at once!
    Fresh thyme and rosemary

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. 

Nutrition

Calories: 267kcal | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Sodium: 386mg
Tried this recipe? Take a Picture!Mention @HowToFeedALoon or tag #HowToFeedALoon!

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Comments

  1. drift boss says

    June 13, 2023 at 12:18 am

    To get the desired crispiness in my roasted potatoes, I use a somewhat different approach to the cooking process. I think this is more suitable!

    Reply
    • Kris Longwell says

      June 13, 2023 at 11:50 am

      Awesome! We do love to get those potatoes nice and crispy!

      Reply
  2. Mary says

    September 19, 2020 at 1:10 pm

    Could you use dried herbs with this recipe? I know fresh is probably best, but I’d like to save some time and money! Fresh herbs are expensive in my grocery store!

    Reply
    • Kris Longwell says

      September 21, 2020 at 11:49 am

      Hi Mary! So sorry for the delayed response! Absolutely! You can use dried. Just go with 1 tsp of dried rosemary and 1 tsp of dried thyme. You’ll still have a wonderfully delicious dish! Let us know if you make it and what you think! All the best, Kris & Wesley

      Reply

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