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.
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🥔 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.
🌿 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
- Step 1: Halve the potatoes and then toss them with oil, salt, and pepper in a bowl.
- Step 2: Transfer to a large baking pan and spread them out.
- Step 3: Sprinkle on a little more salt and pepper.
- Step 4: Bake for 35 minutes, stirring after about 15 minutes.
- Step 5: Sprinkle on the herbs and shallot, stir, and bake for another 10 minutes.
- 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
Small, waxy new potatoes or baby potatoes are ideal because they hold their shape well and roast to a tender, crispy texture.
Yes, you can toss the potatoes with balsamic and herbs in advance and refrigerate them, then roast just before serving for maximum freshness.
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.
Yes, this side dish is naturally gluten-free, making it a great option for those with gluten sensitivities or celiac disease.
😋 Other Amazing Potato Side Dishes
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!
Roasted Potatoes with Balsamic and Herbs
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
drift boss says
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!
Kris Longwell says
Awesome! We do love to get those potatoes nice and crispy!
Mary says
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!
Kris Longwell says
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