Balsamic Roasted Red Potatoes

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 onion vs. using a green onion both for presentation and flavor. I tossed the onion and the red potatoes with the olive oil, garlic, rosemary, and thyme. I added a bit of kosher salt and fresh cracked black pepper. I left out the nutmeg as I didn't feel it would add much. I tossed in a bit of balsamic and roasted this covered with foil at 450 for 20 minutes. I turned the mixture added a bit more balsamic and roasted the potatoes uncovered for another 25 minutes. The balsamic carmelized the onions and wasn't overpowering. This is a great side dish! I'll definitely make this again.

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 balsamic vinegar. I also reduced the olive oil to only 1 tablespoon - sautéed the onion and garlic for a minute before adding the potatoes; sautéed the potatoes for about 5 minutes then added the spices/herbs (including the salt and pepper) - cooked an additional 5 mintues. Transferred to a foil lined baking dish and baked for about 30 minutes - added vinegar and baked another 10-15 minutes. Superb! PS. This tastes great both with and without the nutmeg - if you do use nutmeg I only recommend a dash.

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. I would highly recommend cooking it that way.

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 potato recipes I have ever tried. Baked at 450 for 20 minutes then added the vinegar and salt/pepper and baked for 10 more minutes, turned out perfect. Perfect balance of onion, garlic and vinegar... Thank You! ***PS - Try using White potatoes instead of red, they don't seem to turn out as 'brown' if presentation is important to you***

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. I also stir the potatoes every 10 minutes or so to avoid burning. That is what I did with these and they were perfect.

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 (but didn't notice it so next time I'll try more). I found I had to cook the potatoes about 40 minutes to get them thoroughly done, stirring frequently. Next time I will use more garlic and thyme. The amount of vinegar scared me when I poured it but I didn't find it dominant at all in the final result. Delicious, a keeper!

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!! They toned down the spiciness of the steak perfectly and the flavor was amazing! I didn't have green onions or nutmeg but neither was missed. My 17 month old and I had the leftovers with our lunch today and they tasted just as good today reheated. My 3-1/2 year old usually turns his nose up to roasted potatoes but he loved these and didn't even ask for "dip." (aka ketchup) Thank you Bev for this recipe. We will be enjoying this again and again.

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 vinegar cooked a bit too long and carmelized to the bottom of the pan. I carefully removed potatoes from the pan and they were still very good.

Great recipe. We were a bit wary about the amount of vinegar in the recipe, but it was just enough, and by the end of the meal everyone was stealing pieces from the serving platter! Will become a staple recipe. Nice presentation for guests too.

Excellent! I was nervous about putting in the balsamic vinegar but I loved the flavour. A couple of suggestions - make sure the potatoes are tender before adding the vinegar. I have made this recipe a couple of times and found it needed 40 minutes at 400 and then the recommended 10 minutes after adding the vinegar. Otherwise I didn't do anything else differently. Delicious delicious delicious.

This was excellent- the balsamic vinegar adds something unique to roasted potatoes.

This has become our favorite potatoe recipe!

These potatoes were way better than I expected them to be! The only problem that I had was that the shallots seemed were almost burnt before the potatoes were cooked. I think it was the roasting pan I had them in though (I used a non-stick one). I'll definitely do these again!

Best potatoes ever, hands down. I don't normally use red potatoes as they don't seem to be as readily available here in the UK. I also leave out the nutmeg as my first go I didn't have any, tried it the second time and didn't feel it added much, if anything, to them. I use the recipe weekly and can't give it enough stars!!!

I really liked these. Kids were not too sure.

I too was a bit skeptical about these taters but made them anyway. They were delicious! Making them again for Christmas dinner with our prime rib. The directions don't really say to stir the vinegar into the potatoes. Maybe that should be obvious but maybe not to some people. I baked mine on foil and then used the foil corners to pick up and turn the potatoes. Then sprinkled with salt.

These were good, but I was expecting a little bit more. I love balsamic vinegar - I ended up adding a little bit extra because I just couldn't taste it enough. But, this was still missing something. After a couple more bites I figured it out...and tossed in some freshly grated PARMESAN cheese. It added just the right touch and was a perfect fit with the other flavors in the dish. Thanks.

This is a nice change of pace for cooking potatoes! I used it as a side dish for the "Strawberry Balsamic Chicken" recipe.

I made this last night as a side to our steaks and it was really good! I scaled it to only 2 russet potatoes and, as others stated, was a bit apprehensive about using too much balsamic vinegar. I didn't get carried away with the vinegar and next time will add more! Wow, this was great, didn't detect much at all, just a really great flavor! Kudos! Thanks for posting. ;0)

This was amazing! I didn't realize until I was almost done that I only had about two tablespoons of balsamic, so I just added what I had. It was still delicious! I can't wait to use the correct amount next time!

I served these as an appetizer to balance out the other hor d'ouevres. They were a hit! I'll make these again!

As a balsamic lover, I was a wee bit disappointed in this recipe. I was hoping for a stronger flavor of the balsamic. I will def. make again and use more, or possibly add during the first cooking stage. Left out the nutmeg as I did not have any on hand. The amount of the remaining spices were perfect! Warming the ingredients before putting in the oven gave them a nice crisp texture that I have never really achieved with roasted tatos before..thanks for the tip! Thank you for sharing!

These potatoes are perfect! The only thing I changed was add more garlic :) Really, these potatoes are super tasty and easy to make. Will make them again!

Mine may not be a fair rating since I combined this recipe with one I use for baby carrots, but just wanted to share anyway because the results were great. So, I did half baby carrots and half red potatoes. I omitted the rosemary (BF dislikes) but substituted 2 pinches of marjoram, added a little brown sugar and a squirt of honey (per my carrot recipe). I used all of the other seasonings listed in this recipe. I pre-cooked my carrots for 5 mins in the microwave, coated in olive oil. Then everything into a enameled cast iron skillet. Covered and cooked on the stove top, stirring occasionally. Took about 20-25 mins. Came out wonderful! I use the nutmeg in my carrot recipe too, and I really think its key to making this so good. Thanks for sharing this, now I have a great Carrot 'n Potato recipe.

I loved these potatoes! However, make sure you use small potatoes or cut into smaller chunks. I had used large red potatoes cut in quarters and it took almost an hour for them to become tender! I loved the taste of the green onions with the balsamic so I would definitely add more onions!

This was a nice change for a side dish of potatoes. I omitted step 1 per other reviewers and just mixed everything together. Baked at 450 for 30+ mins, covered. My only thought for next time is to add more balsamic vinegar for the taste. I did not think that the balsamic vinegar overpowered the dish at all. Will make again.

I really loved these! I did a few things differently, used yellow onion instead of green, omitted the nutmeg because I didn't have it, and roasted at 450 for 30 minutes total (app. 20 minutes to start, then added the vinegar and baked for 10 minutes more). I was wary of the balsamic because it smelled so strong when I put it into the baking dish with the potatoes, but it became pretty mild once baked - I actually craved more of the vinegar taste when they were done. I will definitely make these again. Yum!!

Very good recipe. I modified it slightly in that I had chicken baking in a 350 degree oven. So instead of quartering the potatoes, I sliced them so that they would cook faster. I still cooked them in the oil on the stove for 3 minutes and then I cooked them along side the chicken for about 20 minutes at 350 degrees and then took out the chicken and cooked them about 10 minutes more in a 400 degree oven. My husband and son really enjoyed them.

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. Just not for me. I served them at a cookout and everyone agreed with me. Sorry but this recipe will not be made again in my house!

I was searching for a potato to have with filet Mignon for dinner with guests last night and came across these potatoes. I have to say, these were delicious. I almost cut the vinegar in half and then decided agains it since I like to see what the recipe tastes like first-I am glad that I didnt cut the balsamic. These potatoes were tasty, easy and a great change from the norm. The only thing I did differently is put them on the grill for the baking step intead of in the oven...they were fabulous. Will make these again and again. Thanks.

Really great, I also opted for the red onion, excellent with a mild fish

These potatoes were GREAT! Lots of flavor. I did not have green onion so I just used a little bit of chopped white onion. I was unsure about the addition of nutmeg, so I only did 2 dashes of it. Will me making again and again!!

Easy and delicious! Nice for company.

Baked for 40-50min

Great recipe!!! a little skeptical about the vinegar, But turned out amazing!!! Next time, may add red onions, like some other viewers mentioned. Seems to blend well with the vinegar!

Didn't brown them in the pan first to save dishes and time but they turned out fine. Covered with foil for 20 mins, then uncovered them and put the salt, pepper and balsamic on and left them uncovered for 10 more mins and they were perfect.

DELICIOUS, i followed exactly, i used red, purple and yellow potatoes, looked very pretty as well!!

Awesome potatoes! I am a huge balsamic lover and am always looking for great recipes to highlight it. These potatoes do that beautifully. I paired with a rack of lamb which was superb. Hint on getting dinner done with only one oven: when I pulled the potatoes out to add the vinegar, I popped my meat in the oven. I put in the vinegar and covered with foil while the meat cooked, then finished in the oven while my meat rested. They turned out beautifully!

I usually love Balsamic vinegar so was excited to try this recipe. unfortunately I just did not like the taste of these, I cooked them for an additional 20 minutes but still could not get them to crisp. Don't think I will be making these again.

Simple but so much flavor. To put it over the top, I added a 1/2 cup of chopped, fresh rosemary. Great recipe for summer picnics and cold weather hearty meals.

We really didn't care for these. We think it was the mixture of the nutmeg and balsamic vinegar clashing.

They sounded good, but weren't much of a hit in my house. Made them exactly as the recipe states. Guess my family is too used to the Honey Roasted Red Potatoes from this site!

I expected something really outstanding from the reviews. Although these were a nice change from the usual roasted red potato, the balsamic did not really come through. I followed the recipe exactly but there was not enough balsamic to carmelize. It just soaked into the potatoes. They did have a nice flavor though. All of that time in the oven rendered my minced garlic little black bits. We happen to like it that way though. Garlic may do better added later with the vinegar.

Wunnerful, just wunnerful..I served this with steamed green beans and pork chops that I floured,browned and then added onions and a glass of orange juice with a shot of brandy in it, then simmered in the skillet till tender. The potatoes were out of this world. I and my guests felt the meal was truly gormet. One tip for those that felt it was too vinegary, you really must use a truly aged basalmic vinegar which is much sweeter than less aged ones.

Good. I used russet potatoes instead of red. It turned out fine, just took almost double the time.

These were great. I would skip the first step, and just stick with baking to make them crispier. We will be making these again!

Can't get enough of these potatoes. my family asks me to make it all the time. Thanks for posting.

I couldn't even eat these potatoes the balsamic smell was far too strong for my palate. If I made these again I would drastically reduce the balsamic to about a tbsp.

I made these for the first time yesterday. They smelled so good, I was almost afraid to add the vinegar, but I did and they turned out great. I didn't bother with the skillet step; I just put everything in a zip lock bag. I brought them to a party and was hoping for leftovers to bring home, but there weren't any. I will definitely make these again. Thanks for sharing the recipe.

Very tasty, very delicious. The flavors are strong and make your home smell good. I brought it to a potluck and everyone liked this dish.

Nice change for serving potatoes.

These were pretty good. The balsamic added some zing. I had to cook them for an extra 10 minutes in the stove but I enjoyed them, I think dear boyfriend did as well. Thanks for the recipe!

Didn't love this, didn't hate it either. The flavor wasn't really "vinegarry", which I was worried about. But the aroma was very strong, which turned me off somewhat. That's balsamic, though, so I guess I should have expected that. Very easy, and not just the same old potatoes. My hubby and kiddos gobbled them up, so I'm sure I'll make them again.

All five of us are huge fans of balsamic, but as Lu and some others commented, the flavor of these turned out bland. I used good quality balsamic, which I highly recommend, as this will give it a mild, sweet flavor instead of strong and bitter. I did like how the potatoes crisped up after pan frying them first, though, so I will try this again with a few revisions next time...maybe some red pepper flakes or cayenne and more balsamic?

These were really good! Gave regular bland potatoes a kick....and the balsamic is sweet and not overpowering. Would have given it 5 stars, but the pan was really hard to clean and the color was a little dark on potatoes that absorbed a lot of the balsalmic. Will be making this again as a side dish!

Delicious! Served this as a side dish with the "Strawberry Balsamic Chicken" recipe and some fresh strawberry salsa, garlic breadh and salad for lunch and it was a HUGE hit! Everyone kept talking about the wonderful arromas coming from the kitchen while just prepping these dishes. Also, my guests kept talking about how it was such a fancy looking dish just for lunch. Next time I'm going to pretend like I slaved for hours to make this. =)

I've roasted potatos many times before and always liked them. I did not care for the balsamic vinegar on these though. If you are going to make them, make sure you truly like the taste of balsamic.

I thought it still tasted kind of vinegar-y. But my friend LOVED it and wants the recipe :)

I love balsamic vinegar but these potatoes were just a little too bitter/odd in flavor for me. Not my favorite red potato recipe.

Very bland. Cooking time and temp was off, mine were burnt.

i just made the coating, cubed them very small, and baked on 450 until crispy on the edges. i'm not a big fry/potato person, but i loved these.

Fantastic

This was a last minute addition to a nice steak dinner, and it turned out to be a new favorite! I used yellow onion instead of green because it was all I had on hand, and I added a little extra splash of Balsamic because I love the stuff so much. They turned out awesome! Tangy and herby and exploding with flavor. I didn't think the nutmeg flavor came through at all - I might try adding a bit more next time. My potatoes did take about 40 minutes to cook - I think I just cut them a little thick. We will definately be making these over and over again!

My family loved these. The Balsamic gave them just enough different flavor that they didn't taste like the same old potatoes again.

I think that there are too many flavors going on in these. They were ok, although I would not make them again. Thanks anyways for the recipe.

Awesome recipe, I diverged slightly from the recipe... instead of using plain garlic I used roasted garlic, you can do this yourself or buy it in a Jar (Williams and Sonoma makes a great one). I cooked them for an additional 10 minutes but this may be due to variance in wedge size. Also I took another reviewers suggestion and tossed with freshly grated Parmesan cheese just before serving. Overall great recipe, a definite new favorite-!!

OMG, these were to die for. I didn't transfer to a seperate baking pan, I just threw my over safe stove top pan in the oven.

These were the best roasted potatoes I've had in my whole life! They were delicious!! I didn't have to change a thing about the recipe. I HIGHLY recommend this one!

Great potatoes! I followed the ingredients exactly but cooked a tiny bit different. I wound up cooking for 30 minutes at 450 since I had something else in the oven that needed to be at 450. I stirred the potatoes every 10 minutes or so. After the 30 minutes I added balsamic and cooked for another 5 minutes. These were perfect! I might try just a tad less balsamic next time to see if that might make a great recipe just a bit better.

Great recipe! I added green beans at the end of the baking time to mine and it came out wonderful. Everyone at Easter dinner loved it. I added the salt and pepper earlier than the recipe called but it didn't seem to make a difference. Thanks for this recipe. Will make again

Simply delicious. I used a really thick, expensive balsamic vinegar. Really wonderful flavors.

The balsamic vinegar made the potatoes too 'tangy'.

Very yummy... I read the recipe wrong and added the vinegar when I first placed the pot's in the oven. Tasted fine to me and i think next time i make them i'll do the same.

A family fav! On my first try at this I misread the instructions and added the balsamic vinegar before baking. Opps! However, I was happy with the results. The BV turned in to a caramelized "sauce" that actually made the dish. It bakes into the potatoes and gives them big flavor. I have made this recipe at least a dozen times and I always add the vinegar before baking.

I followed it the way stated, but the outcome was not impressive. The potatoes were dry and not flavorful like I had expected. I also would like to note that even though we used a non-stick spray the garlic & spices stuck to the ovenware & was terrible to clean. I would suggest lining with foil and then spraying with Pam (or other brand). I don't believe I will be doing these again. Sorry!

Loved these potatoes! My boyfriend and I both thought they were DELISH!! I used fresh rosemary instead of dried because we are both big rosemary fans! But these were delish and easy to make! Will make again for sure!!

Pretty good. I wouldn't rave about them but I did enjoy them.

I was really excited to make these but they really didn't taste that great. I typically do a similar recipe with lots of herbs and onion and green pepper. I was looking for a change and tried this. I found the balsamic to be overpowering and detracted from the flavor of the herbs. I won't use this again - I'll do the standard herb roasted potatoes.

Interesting. I really liked them, though the vinegar was pretty sweet. I think maybe a little less balsamic would be perfect! I'll try it next time.

These were very good. I did not have green onions so I used Shallots and they worked very well. There was not a wedge left at the end of dinner. I will say that the three steps seemed like a bit much especially considering there are easier one step recipes that are still very good. But all in all, these were delicious and went over well.

good, be careful not to add the balsamic vinegar too soon

Just okay...I was excited about the recipe, unfortunately the 10 and 8yo kids weren't as fond of it. I cut the potatoes into quarters and boiled for 15 mins before roasting, to lessen the oven time, since I was doing steaks in the oven simultaneously. I guess we'll keep looking; don't "not" try this because of my review; it's good to see what your own palate likes and dislikes. Thanks for the post!

These were amazing, but holy cow did they stick to my pan. Yikes. Going to line it with foil next time, the oil, the turning, and the careful attention made no difference.

I did a 1/4 cup of balsamic Italian dressing instead of the vinegar and it was SOOOO delicious!

This was very good & not too complicated to fix. Great side to any meal!

I have made this recipe twice, the second time by request. I think the potatoes are best served right from the oven when they are piping hot and a bit toasty. After it sits the potatoes get mushy and the spices don't give it the right taste. I think someone asking to have this made for another dinner says it is pretty good.

I was a little leary about adding the nutmeg in this recipe, but I stuck with it and I am so glad I did! They turned out perfect, I just needed to increase the baking time to about 40 minutes, because I like roasted potatoes very crispy!

my family loved these!

Really, really good. The balsamico could be left out or reduced to pair this dish with different flavors, making it versatile. I spread the potatoes out on two baking sheets so that they would get more caramelized and crisp, and the whole family eats them up - including the toddlers!

Big time hit with my 20 year old boys! They love flavor and bold taste...this did it for them!

Very, very good... and easy :)

Loved this recipe. I added regular onions instead of green and it still came out great.

These were fantastic! I never thought to add balsamic to my potatoes but I am so happy I did. I enjoyed the frying of potatoes on the stove top for a couple minutes, it seemed to speed up the cooking time as well and give them nice crispy edges. Wonderful recipe!!

Everyone really liked these except for me, but I am not crazy about vinegar. The smell about knocked me over when I checked on them in the oven ;) That being said, they were gone at the end of the party and there were other potato choices there too. People raved about them. I think I will cut the vinegar just a little next time. And I used about 3-4 pounds of potatoes.

if you like potatoes and you like vinegar, then you will LOVE this. would go fantastically with steak.

These were realy good and fairly easy to make! The sauce was good on the chicken I paired the potatoes with too! I will make these again!

dry =(

I didn't care for the acidity of the balsamic vinegar...too overpowering.