Roasted Balsamic Baby Red Potatoes

by Jennifer on September 26, 2010

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You have heard it a few times but I will say it again: my kids are balsamic vinegar crazy so while I was marinating some shrimp (see Family Kitchen later this week)  in a balsamic blend, I went ahead and tossed the potatoes with it as well. 

3 lbs. baby red potatoes, cut into thirds or quarters
1.5 Tablespoon Olive Oil
1.5 Tablespoon Balsamic Vinegar
2 cloves of garlic, chopped
A handful of fresh rosemary, minced

Preheat the oven to 450 degrees. Whisk the vinegar and olive oil together and then add in the garlic and rosemary. Toss with the potatoes until well coated and bake for approximately 25 minutes or until easily pierced with a fork.

What are some of your favorite ways to have baby red potatoes?

iheartrhody September 27, 2010 at 9:01 am

Love this recipe. I’ve been looking for something a little different for the few red potatoes I have lurking in my cupboard.

Eliana September 27, 2010 at 11:29 am

Balsamic is one of the best things on earth. I roast brussel sprouts with balsaic vinigar and it’s the only way to get me to eat them.

Lindsay @ The Ketchup Diaries September 27, 2010 at 3:19 pm

I’m a big fan of simply tossing them in olive oil with minced garlic, salt and pepper. Served best with KETCHUP 😉

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