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.
Roasted Potatoes with Balsamic and Herbs
- 1/4 cup quality olive oil
- 1/4 cup quality balsamic vinegar
- 1 large shallot about 2 tablespoons, chopped
- 3 tbsp fresh thyme chopped
- 3 tbsp fresh rosemary chopped
- 5 medium red potatoes roughly chopped
- 5 medium 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!