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Balsamic Roasted Red Potatoes

Rated as 4.32 out of 5 Stars

"'My family loves potatoes, and I fix them many different ways. This tasty version is one of our favorites,' says Bev Bosveld from Waupun, Wisconsin. Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand our at any meal."
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Ingredients

40 m servings
Original recipe yields 6 servings

Directions

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  1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
  2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

Footnotes

  • Nutritional Analysis: One serving (3/4 cup) equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.

Reviews

Read all reviews 402
  1. 576 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Delicious - a fabulous take on roasted red potatoes! I didn't bother doing these in a skillet. I sprayed the bottom of a 9x13 pan with a bit of Pam so nothing would stick. I quartered a red onio...

Most helpful critical review

I am surprised that this dish received such great reviews. I agree with SamanthaA there is something missing. I can't say they were bland because they had flavor it just wasn't exceptional. J...

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Delicious - a fabulous take on roasted red potatoes! I didn't bother doing these in a skillet. I sprayed the bottom of a 9x13 pan with a bit of Pam so nothing would stick. I quartered a red onio...

AMAZING! This is a fabulous way to make flavorful red potatoes! Recommended alterations: Use an entire bunch of green onions, finely chopped; about 2 T FRESH rosemary, and an extra 1/4 cup ba...

Excellent! I accidently cooked the potatoes in the vinegar. I kept it covered with foil so it wouldn't evaporate too much. The balsamic vinegar reduced to a fabulous rich and carmalized syrup...

This is one of those recipes that I wish there were more than 5 stars on this thing!!! I am a huge potato fan - baked, fried, mashed, roasted, boiled - and this is honestly one of the best pota...

I just made these the other night and we loved them. Any time you roast potatoes in the oven, I always recommend roasting at 450 degrees for about 30 minutes and covering the pan with tin foil....

This is a great recipe with a few notes and improvements. I used red onion which was great but green probably would be too, and I used only a few dashes of nutmeg after reading other reviews (b...

Absolutely delicious!!! I was worried that the balsamic would be too over-powering, but it was very gourmet - great flavor! Wouldn't change a thing.

I was a bit skeptical of this recipe at first because of the balsamic vinegar but thought they would be a great addition to the pittsburgh style steak my husband was making. They were delicious...

Delicious. I would recommend checking the potatoes before adding the balsamic vinegar to see if they are close to tender. I followed the directions but my potatoes weren't done enough and so v...