Balsamic Baked Red Potatoes


They sound so simple but they pack quite the flavor punch. These little potatoes are just the perfect side to a yummy entree…we hadthem with steak. I think chicken or fish with these would be nice as well.

They are so easy to make and bake in the oven when you have something to throw on the grill. These disappeared in one meal without incident.

I know all you potato fans will gobble these up and make them again and again….you’ll see!!

Make them tonight!

Preheat oven to 425o F. In an 8″ square baking dish place potatoes evenly along bottom.

Add broth, vinegar, garlic and rosemary (or thyme), season with salt and pepper.

Bake until potatoes are tender and liquid is reduced to a glaze, about 50-70 minutes (mine took 50), tossing 2-3 times.

Balsamic Baked Red Potatoes
Adapted from Everyday Food

1-1/2 pounds small, red potatoes, halved or quartered if large
3/4 cup chicken broth
1/4 cup balsamic vinegar
5 smashed garlic cloves
5 sprigs rosemary or thyme
coarse salt and ground pepper

Preheat oven to 425o F. In an 8″ square baking dish place potatoes evenly along bottom. Add broth, vinegar, garlic and rosemary (or thyme), season with salt and pepper.

Bake until potatoes are tender and liquid is reduced to a glaze, about 50-70 minutes (mine took 50), tossing 2-3 times.

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24 Comments

  1. Oh yum!!!!! Those look amazing! I have a flank steak that I’m going to grill this week and these sound like they’d be perfect to accompany it!

    Reply
  2. Miriam 2

    Wow, this sounds heavenly, I use balsamic to glaze tomatoes, but never potatoes.

    Reply
  3. Amanda 3

    Oh what a great idea, I bet they DO pack a flavor punch!

    Reply
  4. If it weren’t going to be 97 degrees for a high today, I’d make these tonight. Think I’ll wait until it’s a bit cooler cos these look awesome.

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  5. nina 5

    Love how simple and yet how delicious these tatties look!

    Reply
  6. Barbie with a T 6

    Tasty Man Tasty!!!!!!! Just the right amount of zing. This gives roasted potatoes another whole dimension. Thanks.

    Reply
  7. Mary 7

    Your photos are leading me a step at a time to a great finished potato recipe. These look amazing, Cathy. I hope you are having a great day. Blessings…Mary

    Reply
  8. Brian 8

    These potatoes look delicious and easy to make. I’ll have to try them out soon.

    Reply
  9. Marjie 9

    I love making potatoes similar to this with roast beef or chicken. I’ll have to try your spin on them.

    Reply
  10. WillP 10

    I’m cooking these right now. Going to eat with some wild salmon. They smell amazing. Thanks for the recipes!

    Reply
  11. Fallon 11

    What a WONDERFUL dish!!

    Reply
  12. Erica 12

    I needed something to go with tonight’s salmon. I had all the ingredients, score! Thanks.

    Reply
  13. Velva 13

    Wow, the potatoes look fabulous.

    Reply
  14. Th Spud Queen strikes again!!

    Reply
  15. Julie 15

    Balsamic vinegar adds such great flavor…what a super idea!

    Reply
  16. PG 16

    Good idea! I actually have a basket of new potatoes that I need to do something with.

    Reply
  17. Just wonderful, so looking forward to making this. I grew up on plain peeled and (over) boiled potatoes which pretty much put me off them for good . Your so incredibly flavoursome recipe will help heal that! Super thanks, dear Cathy

    Reply
  18. Alta 18

    Wow, yum! Love this idea.

    Reply
  19. Great idea. Good variation on a classic. What don’t balsamic and garlic taste good on?

    Reply
  20. Cassie 20

    Oooohhhhhh my goodness! I LOVE balsamic vinegar and have been known to sip it right from the bottle! I am making these potatoes ASAP!

    Reply
  21. Ally_R 21

    These look absolutely divine! Thanx so much for this wonderful idea!

    Reply
  22. Good potatoes! I threw in quite a bit of garlic, and that was delicious as well. I think I’ll make these again.

    Reply
  23. I just want to let you know that I made these potatoes and the five-spice tilapia for dinner for my boyfriend and I the other night, and they were both fabulous. I was really pleased because my boyfriend has a bit of a picky palate, but he loved both dishes, especially the fish. Thank you so much!

    Reply
  24. Barb Ross 24

    These are also very good in the winter made with russets.

    Reply

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