Easy Roasted Balsamic Potatoes are an easy dinner recipe that is perfect for every day & wowing your guests over the holidays. Simple & delicious. YUM!
I sure love potatoes. I could have them with just about any meal. They are so versatile. I mean, mashed, roasted, fried & so much more.
You just can’t go wrong with potatoes as a side dish or even as the main course. It’s no surprise that with my huge love for potatoes that we enjoy them quite often around here.
One of my favorite recipes is this one for Easy Roasted Balsamic Potatoes. I love making them because the cooking time is minimal, like 30 minutes.
So it’s easy to have them finish up just about the time we are done preparing the main course. I love it when dinner is practically effortless.
Balsamic Potatoes
I really love these come holiday time too. It never fails, once fall comes & we start thinking about the holidays, we are invited to so many potlucks.
My go-to dish to bring aside from a dessert is always these potatoes. Because I can literally bake these ahead of time & just transport them in a casserole dish to wherever we are going, it’s a no-brainer when it comes to sides.
It sure makes it easy to reheat once we get there too. They hold up to all of that & still taste fantastic with just about anything you could pair them with.
roasted potatoes in the oven
To make it even easier, I sometimes will prepare the balsamic glaze ahead of time. This way when it comes time for dinner we can just cut the potatoes & drizzle on that already prepared glaze.
It’s nice to have it in the fridge. Simple & convenient. You can’t beat that.
Here are some commonly asked questions
What is the best way to store leftover roasted potatoes?
Place any remaining potatoes in an airtight container and keep refrigerated for up to 4 days before serving again. To reheat, you can microwave until hot. You can also pop them back into the oven or even air fry for a couple of minutes to keep the skins crisper when reheating.
roasted baby potatoes
HOW DO YOU MAKE ROASTED BABY POTATOES?
- Preheat the oven to 400 degrees.
- Spray the baking sheet with cooking spray. Set aside.
- Wash & cut the potatoes & spread them in a single even layer on the prepared baking sheet.
- Drizzle the olive oil over the cut potatoes.
- In a small bowl, combine the balsamic vinegar, honey & cornstarch & whisk well to combine.
- Drizzle the balsamic mixture over the potatoes.
- Bake for 25- 30 minutes or until golden & crisp on the outside & perfectly soft on the inside.
- Sprinkle with salt, pepper & parsley to taste & serve.
Can this be made with russet potatoes?
I have not tried making this with russet or another type of potato. I would imagine the overall flavor and result would be similar.
But if you cut them to the same size they would probably need to still cook for a little bit longer because they are overall more firm than what you get with these small baby potatoes.
Keep an eye on them as they cook to make sure they don’t over-brown.
Ingredients for Roasted Balsamic Potatoes
- medium red potatoes
- olive oil
- balsamic vinegar
- honey
- cornstarch
- salt
- pepper
- parsley
Can this recipe be doubled?
You can, as long as your sheet pan is large enough so the potatoes aren’t over-crowded while cooking, doubling works fine.
Won’t these be just fabulous alongside just about any dinner? We sure enjoy them!
Products I love when making roasted potatoes…
This roasted baby potatoes recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made roasted potatoes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this side dish recipe.
If you love this Easy Roasted Potatoes recipe, you’re going to love these other recipes that pair perfectly with them too. Please click each link below to find the easy, printable recipe!
Chicken Spinach Alfredo Lasagna Roll-Ups
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Easy Roasted Balsamic Potatoes
Ingredients
- 8 medium red potatoes
- 4 tbsp olive oil
- 1½ cups balsamic vinegar
- 1½ tbsp honey
- 2 tsp cornstarch
- salt, pepper & parsley to taste
Instructions
- Preheat the oven to 400 degrees.
- Spray the baking sheet with cooking spray. Set aside.
- Wash & cut the potatoes & spread them in a single even layer on the prepared baking sheet.
- Drizzle the olive oil over the cut potatoes.
- In a small bowl, combine the balsamic vinegar, honey & cornstarch & whisk well to combine.
- Drizzle the balsamic mixture over the potatoes.
- Bake for 25- 30 minutes or until golden & crisp on the outside & perfectly soft in the inside.
- Sprinkle with salt, pepper & parsley to taste & serve.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.
Tamar Strauss-Benjamin says
I’m so excited for fall and winter to roast everything (:
Leslie says
Yum! I love balsamic vinegar and I love potatoes. Sounds like the perfect match. Thanks so much for sharing at the #happynowlinkup!
Miz Helen says
I love the Balsamic with roasted potatoes, these look so delicious! Hope you are having a great week and thanks so much for sharing with Full Plate Thursday.
Come Back Soon!
Miz Helen