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
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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Audrey at Barking Mad says
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!
Miriam says
Wow, this sounds heavenly, I use balsamic to glaze tomatoes, but never potatoes.
Amanda says
Oh what a great idea, I bet they DO pack a flavor punch!
Jennifer says
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.
nina says
Love how simple and yet how delicious these tatties look!
Barbie with a T says
Tasty Man Tasty!!!!!!! Just the right amount of zing. This gives roasted potatoes another whole dimension. Thanks.
Mary says
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
Brian says
These potatoes look delicious and easy to make. I’ll have to try them out soon.
Marjie says
I love making potatoes similar to this with roast beef or chicken. I’ll have to try your spin on them.
WillP says
I’m cooking these right now. Going to eat with some wild salmon. They smell amazing. Thanks for the recipes!
Fallon says
What a WONDERFUL dish!!
Erica says
I needed something to go with tonight’s salmon. I had all the ingredients, score! Thanks.
Velva says
Wow, the potatoes look fabulous.
bellini valli says
Th Spud Queen strikes again!!
Julie says
Balsamic vinegar adds such great flavor…what a super idea!
PG says
Good idea! I actually have a basket of new potatoes that I need to do something with.
Michelle in NZ says
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
Alta says
Wow, yum! Love this idea.
Rachel the SdOC says
Great idea. Good variation on a classic. What don’t balsamic and garlic taste good on?
Cassie says
Oooohhhhhh my goodness! I LOVE balsamic vinegar and have been known to sip it right from the bottle! I am making these potatoes ASAP!
Ally_R says
These look absolutely divine! Thanx so much for this wonderful idea!
Rebekah Randolph says
Good potatoes! I threw in quite a bit of garlic, and that was delicious as well. I think I’ll make these again.
Ashley Curriston says
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!
Barb Ross says
These are also very good in the winter made with russets.