Roasted Potatoes with Balsamic Vinegar
I have been roasting potatoes for years to serve as a side dish with many meat, poultry and seafood entrees because they are super easy, quick, healthy and so tasty. In this recipe, I add a little balsamic vinegar at the end of cooking for an extra touch of tangy flavor and it is delicious.
There is no need to invest in a well-aged vinegar for a recipe like this. Any balsamic you like will work. I prefer to use baby gold potatoes and just halve them, but you can use any small potato, or larger potatoes cut into wedges. I suggest using white or gold waxy potatoes as they show off the color of the balsamic more than red-skinned varieties, and russet potatoes are too dry and starchy for this application.
- 2 pounds baby white or gold potatoes
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 teaspoons dried herbs (see notes below)
- 1 tablespoon balsamic vinegar
Preheat oven to 450° F. Rinse potatoes in cold water. Dry on a towel. Cut the potatoes in half and, if necessary, quarter any large ones. (I look at the bags before purchasing to try to get potatoes of fairly equal size.) Place on a baking sheet large enough to hold the potatoes in one layer with a little space between each. Drizzle with the oil. Season with salt, pepper and herbs. Toss to combine. Roast until tender, about 30 minutes. Add the vinegar and shake the pan to distribute evenly. Return to the oven until the vinegar is evaporated, about 2 minutes. Serve immediately.
Notes: If you are using larger potatoes, scrub them and then cut into wedges of equal size. I like to keep the skins on unless very thick. The potatoes can be roasted at a lower temperature, adjusting the time a little, if you are using the same oven for a main dish. My favorite herbs for potatoes are thyme and marjoram, but this is good with any herbs of choice, especially those to complement the entree. If you have fresh on hand, add some when you add the vinegar.