Crispy Oven Rosemary Balsamic Potatoes
These Crispy Oven Rosemary Balsamic Potatoes are slightly sweet from the caramelization on the bottoms with a savoury taste from the spices. The perfect potato side dish to any meal.
Crispy Oven Rosemary Balsamic Potatoes
On the heels of my mouthwatering Oven Roasted Red Potatoes recipe is a similar variation that I think you’ll enjoy – we sure do, and make it time and again! This Crispy Oven Rosemary Balsamic Potatoes recipe is amazing!
A perfect vegetable side dish for this recipe is Sautéed Garlic Balsamic Mushrooms. See a yummy trend?
For leftovers, you can use these potatoes to make Smashed Red Potatoes or Mashed Potato Stuffing Cakes.
Don’t let the long descriptive name fool you, it’s actually a very quick and easy recipe to make. This rosemary potatoes recipe just takes a few ingredients, I promise.
As well, keep the skin on the potatoes and cut them small and even. You’ll love how it gets crispy.
The caramelization on the bottoms from the balsamic make them slightly sweet, but the savoury flavours from the spices mix well making an excellent combination.
This time of year it’s the ideal potato recipe as we hopefully lead into the spring months.
These roasted potatoes mixed with fresh rosemary, garlic, onion and olive oil make the perfect side dish to any meal.
Also, you just can’t beat the crispiness as a result, perhaps one of my favourite parts aside from the amazing flavor.
Serve these Crispy Oven Rosemary Balsamic Potatoes plain, or add a tad bit of sour cream on top for a nice flavourful touch.
Handy Tip:
Make sure you add the balsamic vinegar at the right time though, as per the recipe. This step makes all the difference, because of the sugar in the vinegar. You don’t want your potatoes to burn.
Ingredients and Notes
How to Make Balsamic Potatoes
As always, the full recipe for balsamic roasted potatoes is on the printable recipe card at the end of this post.
- Preheat oven to 400
- Wash and cut potatoes so that they are uniform in size. Place in a large bowl.
- Add the rest of the ingredients into the bowl of potatoes EXCEPT the balsamic vinegar.
- Mix well and spread seasoned potatoes out onto a parchment lined baking sheet or baking dish. Ensure they are in a single layer and not too crowded.
- Place in the oven for 35 – 40 minutes.
- Half way through roasting, open the oven and drizzle the balsamic vinegar over the potatoes.
- Continue to roast until time is done or the potatoes are fully cooked and crispy.
- Enjoy!
What to Serve with Rosemary Balsamic Potatoes
Balsamic potatoes go with almost any meat or meal that you’d pair potatoes with. In the winter months i’t s a cozy side dish and in the summer, a tasty addition to any BBQ.
Here are some of our recipes that we’ve served balsamic potatoes with:
- They go great with ham, like our Pepper Jelly Cranberry Glazed Ham.
- A wonderful side for Pan Seared Lemon Salmon
How to Store Balsamic Potatoes
Place leftover potatoes in an airtight container and refrigerate for up to 4 days.
To reheat, you can either microwave until reheated. Or you can use the oven or air fryer so that the skins remain crispy during reheating.
Can I double this recipe?
Yes, you most certainly can. Make any amount you want, yet you do not want to crowd the potatoes when cooking, sop make sure you have a large enough baking pan.
Enjoy this wonderful potato side dish, a great one for any meal! These spuds really are a phenomenon. It’s a great choice even for dinner tonight!
Crispy Oven Rosemary Balsamic Potatoes
Ingredients
- 2 lb Baby Potatoes
- 1 tbsp Rosemary (fresh, diced fine)
- 1 ½ – 2 tsp Garlic (minced)
- 1 tsp Onion powder
- Salt and Pepper (as desired)
- 3 tbsp Olive Oil
- 2 tbsp Balsamic Vinegar
Instructions
- Preheat oven to 400
- Wash and cut potatoes so that they are uniform in size. Place in a bowl.
- Add the rest of the ingredients into the bowl of potatoes EXCEPT the balsamic vinegar.
- Mix well and spread seasoned potatoes out onto a parchment lined baking dish.
- Place in the oven for 35 – 40 minutes.
- Half way through roasting, open the oven and drizzle the balsamic vinegar over the potatoes.
- Continue to roast until time is done or the potatoes are fully cooked and crispy.
- Enjoy!
Notes
- Refrigerate leftovers for up to 4 days.
Nutrition
(Crispy Oven Rosemary Balsamic Potatoes) I have made these potatoes for our family before, and they loved them.
I love the sound of this recipe!
This looks so yummy can’t wait to try it this week with dinner!
I love balsamic vinegar and I am going to try this recipe in the next few days. I don’t know why I’ve never thought to put balsamic on potatoes before!