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Home / Latest Posts / Recipes / Course / Side Dishes / Vegetables / Balsamic Roasted Potatoes

Balsamic Roasted Potatoes

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By: Leigh Anne WilkesPosted: 6/12/24Updated: 4/01/25

This post may contain affiliate links. Please see disclosure policy here.

balsamic roasted potatoes in a white bowl

These Balsamic Roasted Potatoes go perfect with any meal and make the perfect side dish for your next meal.

balsamic roasted potatoes in a white bowl

Why You’ll Love These

Versatile: These balsamic roasted potatoes can be eaten warm, chilled or room temperature which makes them a perfect side dish to take to a potluck!

Amazing Flavor: The balsamic potatoes are roasted in olive oil and then coated in balsamic vinegar, bacon and herbs!.  For more flavor, I love to let the potatoes cool for a while before adding in the balsamic vinegar mixture so it doesn’t totally soak up into the warm potatoes.

In addition to the balsamic vinegar, the addition of fresh parsley, bacon and green onions to this potato salad give it lots of flavor.

white bowl with balsamic roasted potatoes in it

Ingredients Needed

  • Red Potatoes
  • Olive Oil
  • Balsamic Vinegar
  • Honey
  • Paprika
  • Garlic, minced
  • Green Onions
  • Parsley or fresh thyme leaves
  • Salt and Pepper

How To Make Balsamic Roasted Potatoes

  • Cut potatoes in half or quarters, depending on size of potato.
drizzling red potatoes with olive oil
  • Place on a baking sheet or in a roasting pan and drizzle potatoes in olive oil, stir to coat. Place cut side down on baking sheet.
  • Roast at 400 degrees F until golden brown and cooked through, about 30-40 minutes. They should be fork tender.
roasted potatoes on a baking sheet
  • Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a large bowl.
pouring balsamic vinegar into bowl
  • Remove potatoes from oven and allow to cool.
  • Toss potatoes with balsamic glaze mixture until coated to your liking. May not need entire mixture.
pouring balsamic vinegar mixture over cooked potatoes
  • Sprinkle with green onions and parsley or fresh thyme leaves.
  • Serve at room temperature, room or hot.
overhead shot of balsamic roasted potatoes in a bowl

Tips from leigh Anne

  1. Add in some chopped, crispy cooked bacon for extra flavor.
  2. Instead of red potatoes you could also use Yukon Gold potatoes or New Potatoes. I don’t recommend using Russett potatoes.
  3. Garnish with other fresh herbs such as thyme, basil, oreganon or rosemary
roasted balsamic potatoes iin a white bowl with parsley on top

Frequently Asked Questions

What is the best way to store leftover balsamic roasted potatoes?

Save them in an airtight container in the refrigerator. They will last 3-4 days. They can be rewarmed in the microwave.

Pair This With:

  • Flank Steak
  • Perfect Steak
  • Meat Loaf
  • Pan Seared Pork Chops
  • Lemon Pork Tenderloin
  • Roasted Chicken
  • Huli Huli Chicken

Check out more of my favorite recipes:

  • Parmesan Roasted Potatoes
  • Breakfast Potatoes
  • Lemon Roasted Potatoes
  • Crock Pot Balsamic Beef
  • Potato Salad

Be sure and follow me over on You Tube for weekly cooking demos.

4.64 from 22 votes
overhead shot of balsamic roasted potatoes in a bowl

Balsamic Roasted Potatoes

Recipe From: Leigh Anne Wilkes
Roasted potatoes glazed with honey and balsamic vinegar.
serves: 8 servings
Prep:15 minutes minutes
Cook:40 minutes minutes
0 minutes minutes
Total:55 minutes minutes
Rate Recipe

Ingredients

  • 1/3 cup olive oil more for drizzling
  • 3 Tbsp balsamic Vinegar
  • 1 Tbsp honey
  • 1/2 Tbsp paprika
  • 2 cloves garlic minced
  • salt and pepper to taste
  • 2 lbs. red potatoes quartered
  • 3 green onions sliced
  • 1/3 cup fresh parsley chopped

Instructions

  • Preheat oven to 400 degrees F.
  • Line a baking sheet with foil.
  • Drizzle quartered potatoes in olive oil, stir to coat.
  • Spread on baking sheet and bake for 30-40 minutes or until golden brown and cooked through. Place potatoes cut side down.
  • Mix together oil, vinegar, honey, paprika, garlic, salt and pepper in a bowl.
  • Remove potatoes from oven when golden brown and fork tender. Allow to cool, but not completely. You want them warm when you pour the glaze over them.
  • Mix with oil/vinegar mixture until coated to your liking. May not need entire mixture.
  • Sprinkle with green onions and parsley.
  • Serve at room temperature

Tips & Notes:

  1. Add in some chopped, crispy cooked bacon for extra flavor.
  2. Instead of red potatoes you could also use Yukon Gold potatoes or New Potatoes. I don’t recommend using Russett potatoes.
  3. Garnish with other fresh herbs such as thyme, basil, oreganon or rosemary

Recommended Products

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Nutrition Facts:

Calories: 211kcal (11%) Carbohydrates: 22g (7%) Protein: 3g (6%) Fat: 13g (20%) Saturated Fat: 2g (13%) Polyunsaturated Fat: 2g Monounsaturated Fat: 8g Trans Fat: 1g Cholesterol: 5mg (2%) Sodium: 79mg (3%) Potassium: 580mg (17%) Fiber: 2g (8%) Sugar: 5g (6%) Vitamin A: 482IU (10%) Vitamin C: 14mg (17%) Calcium: 23mg (2%) Iron: 1mg (6%)
* Disclaimer: All nutrition information are estimates only. Read full disclosure here.
Course:Side Dish
Cuisine:American
overhead shot of balsamic roasted potatoes in a bowl
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4.64 from 22 votes (22 ratings without comment)

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  1. Marilyn Williams says

    Posted on 4/17 at 6:11 pm

    I made this but being vegetarian I omitted the bacon. It was still a wonderful recipe.

    Reply
  2. Karen Cushing says

    Posted on 9/21 at 6:18 am

    Making this for company this weekend! Since it is recommended to be served at room temperature, I can make it a bit ahead which reduces the last minute stress when I’m having dinner guests.

    Reply
  3. Christina says

    Posted on 7/9 at 4:33 pm

    Can I use white potatoes instead (already have in my house)?

    Reply
    • Leigh Anne says

      Posted on 7/9 at 6:07 pm

      I have only used red potatoes but I think a Yukon Gold would work fine

      Reply
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