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These Balsamic Roasted Potatoes go perfect with any meal and make the perfect side dish for your next meal.
Why You’ll Love These
Versatile: These balsamic roasted potatoes can be eaten warm, chilled or room temperature which makes them a perfect side dish to take to a potluck!
Amazing Flavor: The balsamic potatoes are roasted in olive oil and then coated in balsamic vinegar, bacon and herbs!. For more flavor, I love to let the potatoes cool for a while before adding in the balsamic vinegar mixture so it doesn’t totally soak up into the warm potatoes.
In addition to the balsamic vinegar, the addition of fresh parsley, bacon and green onions to this potato salad give it lots of flavor.
Ingredients Needed
- Red Potatoes
- Olive Oil
- Balsamic Vinegar
- Honey
- Paprika
- Garlic, minced
- Green Onions
- Parsley or fresh thyme leaves
- Salt and Pepper
How To Make Balsamic Roasted Potatoes
- Cut potatoes in half or quarters, depending on size of potato.
- Place on a baking sheet or in a roasting pan and drizzle potatoes in olive oil, stir to coat. Place cut side down on baking sheet.
- Roast at 400 degrees F until golden brown and cooked through, about 30-40 minutes. They should be fork tender.
- Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a large bowl.
- Remove potatoes from oven and allow to cool.
- Toss potatoes with balsamic glaze mixture until coated to your liking. May not need entire mixture.
- Sprinkle with green onions and parsley or fresh thyme leaves.
- Serve at room temperature, room or hot.
Tips from leigh Anne
- Add in some chopped, crispy cooked bacon for extra flavor.
- Instead of red potatoes you could also use Yukon Gold potatoes or New Potatoes. I don’t recommend using Russett potatoes.
- Garnish with other fresh herbs such as thyme, basil, oreganon or rosemary
Frequently Asked Questions
What is the best way to store leftover balsamic roasted potatoes?
Save them in an airtight container in the refrigerator. They will last 3-4 days. They can be rewarmed in the microwave.
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Balsamic Roasted Potatoes
Ingredients
- 1/3 cup olive oil more for drizzling
- 3 Tbsp balsamic Vinegar
- 1 Tbsp honey
- 1/2 Tbsp paprika
- 2 cloves garlic minced
- salt and pepper to taste
- 2 lbs. red potatoes quartered
- 3 green onions sliced
- 1/3 cup fresh parsley chopped
Instructions
- Preheat oven to 400 degrees F.
- Line a baking sheet with foil.
- Drizzle quartered potatoes in olive oil, stir to coat.
- Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through. Place potatoes cut side down.
- Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
- Remove potatoes from oven when golden brown and fork tender. Allow to cool, but not completely. You want them warm when you pour the glaze over them.
- Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
- Sprinkle with green onions and parsley.
- Serve at room temperature
Tips & Notes:
- Add in some chopped, crispy cooked bacon for extra flavor.
- Instead of red potatoes you could also use Yukon Gold potatoes or New Potatoes. I don’t recommend using Russett potatoes.
- Garnish with other fresh herbs such as thyme, basil, oreganon or rosemary
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Nutrition Facts:
Marilyn Williams says
I made this but being vegetarian I omitted the bacon. It was still a wonderful recipe.
Karen Cushing says
Making this for company this weekend! Since it is recommended to be served at room temperature, I can make it a bit ahead which reduces the last minute stress when I’m having dinner guests.
Christina says
Can I use white potatoes instead (already have in my house)?
Leigh Anne says
I have only used red potatoes but I think a Yukon Gold would work fine