Ingredient

  • 2 tablespoons olive oil extra virgin
  •  pounds red potatoes halved
  • 1 onion ¾-inch wedges
  • 1 red pepper ½-inch strips
  • ¼ cup balsamic vinegar
  • 1 teaspoon thyme leaves dried
  • ¼ teaspoon salt
  •  teaspoon black pepper
  • 2 tablespoons Italian flat-leaf parsley fresh and finely chopped

Easy Balsamic Roasted Red Potatoes Recipe

Total Time

1 hr 5 mins

Makes

4 Servings

Instruction

  • Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
  • Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
  • Transfer the sliced potatoes, onion and red pepper to your roasting pan or baking dish. 
  • Add the olive oil and toss together for a few minutes ensuring all are well coated with the oil. Arrange in a single layer. 
  • Cover with a piece of aluminum foil and bake on the bottom oven grate for 30 minutes. 
  • While the potatoes and vegetables are roasting in the oven, let’s prepare the marinade.
  • In a small bowl, whisk together the balsamic vinegar, dried thyme, salt and freshly ground pepper. Set aside for now.
  • After 30 minutes, increase the oven temperature to 450°F/230°C.
  • Remove the foil, add the balsamic marinade and toss gently together. Ensure the potatoes have the cut side down.
  • Return the dish to the oven and place it on the middle grate. Roast for approximately 30-40 minutes or until the potatoes are golden and crispy on the edges. Gently toss the vegetables a few times as they are roasting in the oven. 
  • Remove from the oven, transfer to a serving dish and garnish with the chopped fresh flat-leaf Italian parsley. 

Notes

  • Thoroughly wash and dry the potatoes and red pepper before slicing them.
  • If desired, substitute rosemary for the thyme; frozen herbs  also work well in this recipe.
  • Roasting the potatoes with their skin makes them slightly healthier.
  • The exact cook time depends on the size of your potatoes. Adjust baking time accordingly.
  • 1½ pounds (680 grams) of medium-sized red potatoes is about 6. 
  • Leftovers are great to make breakfast potatoes and a potato salad.

Easy Balsamic Roasted Red Potatoes Recipe

Total Time

1 hr 5 mins

Makes

4 Servings

Ingredient

  • 2 tablespoons olive oil extra virgin
  •  pounds red potatoes halved
  • 1 onion ¾-inch wedges
  • 1 red pepper ½-inch strips
  • ¼ cup balsamic vinegar
  • 1 teaspoon thyme leaves dried
  • ¼ teaspoon salt
  •  teaspoon black pepper
  • 2 tablespoons Italian flat-leaf parsley fresh and finely chopped

Instruction

  • Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
  • Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
  • Transfer the sliced potatoes, onion and red pepper to your roasting pan or baking dish. 
  • Add the olive oil and toss together for a few minutes ensuring all are well coated with the oil. Arrange in a single layer. 
  • Cover with a piece of aluminum foil and bake on the bottom oven grate for 30 minutes. 
  • While the potatoes and vegetables are roasting in the oven, let’s prepare the marinade.
  • In a small bowl, whisk together the balsamic vinegar, dried thyme, salt and freshly ground pepper. Set aside for now.
  • After 30 minutes, increase the oven temperature to 450°F/230°C.
  • Remove the foil, add the balsamic marinade and toss gently together. Ensure the potatoes have the cut side down.
  • Return the dish to the oven and place it on the middle grate. Roast for approximately 30-40 minutes or until the potatoes are golden and crispy on the edges. Gently toss the vegetables a few times as they are roasting in the oven. 
  • Remove from the oven, transfer to a serving dish and garnish with the chopped fresh flat-leaf Italian parsley. 

Notes

  • Thoroughly wash and dry the potatoes and red pepper before slicing them.
  • If desired, substitute rosemary for the thyme; frozen herbs  also work well in this recipe.
  • Roasting the potatoes with their skin makes them slightly healthier.
  • The exact cook time depends on the size of your potatoes. Adjust baking time accordingly.
  • 1½ pounds (680 grams) of medium-sized red potatoes is about 6. 
  • Leftovers are great to make breakfast potatoes and a potato salad.

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