Roasted Potatoes with Balsamic and Herbs

Course: Side Dish

Cuisine: American

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: people

Calories: 267kcal

Author: Kris Longwell

Roasted potatoes with balsamic and herbs are the perfect dish, especially during the holidays. The dish is beautiful, and so full of flavor. Delicious!

Print Recipe

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

Video

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