Roasted Potatoes with Balsamic and Herbs

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.

roasted potatoes with balsamic and herbs recipe

The shallots, balsamic and herbs give such a deep, rich flavor.  

The ingredients go together just perfectly!

roasted potatoes with balsamic and herbs recipe

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.

roasted potatoes with balsamic and herbs recipe

This Roasted Potatoes with Balsamic and Herbs is great any time of the year, but they are really perfect for a holiday feast.

Yum!

roasted potatoes with balsamic and herbs recipe

Here’s another really great roasted vegetable recipe that is so easy to make: Roasted Broccoli with a Kick (click for full recipe)

Roasted-Veggie-Video-Header-for-Other-Recipes

 

And now, go and make this awesome Roasted Potatoes with Balsamic and Herbs recipe!

 

Roasted Potatoes with Balsamic and Herbs
 
Prep time
Cook time
Total time
 
Roasted potatoes with balsamic and herbs is the perfect dish, especially during the holidays. The dish is beautiful, and so full of flavor. Delicious!
Author:
Recipe type: Side dish
Cuisine: American
Serves: 4 - 6
Ingredients
  • 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
Instructions
  1. Pre-heat oven to 400 F
  2. Whisk first 5 ingredients together in a large bowl.
  3. Add the cut potatoes and mix well.
  4. Using a slotted spoon, transfer the potatoes to a large baking sheet/pan. Reserve the liquid in the bowl.
  5. Generously salt and pepper the potatoes, turning a couple times.
  6. Bake potatoes for about 1 hour, until golden and tender when pierced with a knife. Stir occasionally to prevent sticking to the pan.
  7. Toss the cooked potatoes in the reserved liquid and then transfer to serving dish.
  8. Garnish with fresh thyme and rosemary.
  9. Serve at once!

 

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