Balsamic Roasted Potatoes
Ready in 30 minutes, balsamic roasted potatoes are tossed in olive oil, garlic, and rosemary, and coated with balsamic vinegar for a perfect side dish.
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Potatoes are such a versatile and affordable side dish, but sometimes they need a little upgrade. That’s where these balsamic roasted potatoes come in, roasting up perfectly with a crisp outside and soft interior!
I love how the tangy balsamic caramelizes in the oven, creating a flavorful coating that pairs perfectly with any main dish, just like our Roasted Russet Potatoes and Cheesy Scalloped Potatoes.
Why I love this recipe
- It’s super easy to make but looks and tastes fancy.
- The ingredients are simple and usually already in my pantry.
- It’s a crowd-pleaser – even picky eaters love it.
- The balsamic vinegar adds a unique twist to classic roasted potatoes.
Ingredients
- olive oil
- garlic
- fresh rosemary
- kosher salt
- pepper
- red potatoes
- balsamic vinegar
If you don’t have red potatoes, Yukon gold, Russet, and fingerling potatoes are all great varieties for roasting.
Step by step
- Start by preheating the oven to 450°F. Spray a baking sheet with nonstick spray.
- Next, in a large bowl, combine olive oil, garlic, rosemary, kosher salt, pepper, and red potatoes. Stir until everything is coated.
- Place the potatoes in a single layer on the baking sheet and bake for 25 minutes or until fork tender.
- Pour balsamic vinegar evenly over the potatoes and bake for an additional 5 minutes.
Tips for best results
- Cut the potatoes into even-sized pieces to ensure they cook evenly.
- Don’t overcrowd the pan—spread the potatoes out so they roast, not steam.
- Toss the potatoes halfway through cooking for even crispiness.
- Use high-quality balsamic vinegar for a deeper taste.
Variations
If you want to try something different, try add different herbs like thyme or oregano for an earthy flavor. For a spicier version, sprinkle in a pinch of red pepper flakes or smoked paprika.
Serving suggestions
This is a super versatile side but here are some of my favorite meals to add these potatoes to:
- Serve for breakfast with scrambled eggs and bacon instead of traditional breakfast potatoes.
- Serve on the side for dinner with baked pork chops, baked chicken breasts, or baked chicken thighs, which can all be baked at the same time.
Storage
Leftover potatoes can be stored well in an airtight container in the fridge for up to 3 days.
To reheat, pop them in a hot oven for about 10 minutes to crisp them up again. Avoid microwaving if possible, as it can make them soggy.
If you try this recipe please comment and rate it below, I love hearing from you!
Balsamic Roasted Potatoes
- Total Time: 35 minutes
- Yield: 6 1x
Description
Ready in 30 minutes, balsamic roasted potatoes are tossed in olive oil, garlic, and rosemary, and coated with balsamic vinegar for a perfect side dish.
Ingredients
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, minced
- 1/2 tsp kosher salt
- 1/4 tsp pepper
- 2 lbs red potatoes, cut into 1″ pieces
- 1/4 cup balsalmic vinegar
Instructions
- Preheat the oven to 450°Fahrenheit. Spray a baking sheet with nonstick spray.
- In a large bowl, combine olive oil, garlic, rosemary, kosher salt, pepper, and red potatoes. Stir until the potatoes are thoroughly coated.
- Place the potatoes in a single layer on the baking sheet and bake for 25 minutes.
- Pour balsamic vinegar evenly over the potatoes and bake for an additional 5 minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 158
- Sugar: 3.6 g
- Sodium: 223.8 mg
- Fat: 4.9 g
- Carbohydrates: 26.4 g
- Protein: 3 g
- Cholesterol: 0 mg
Very easy and delicious!
Can this be made with sweet potatoes
I haven’t tried sweet potatoes with the balsamic vinegar but I don’t see why not.
loved it!
Oh my word!!! I love potatoes and rosemary and balsamic so to put them all together is perfect!!!
These look delicious!! Would love to try soon! 🙂
These look delicious!! Would love to try soon!