Who doesn't love golden roast new potatoes? But why settle for the ordinary when you can give them a bold, mouthwatering twist? These Balsamic Roast Potatoes are caramelised on the outside, creamy on the inside, but most importantly, coated in a rich, tangy glaze with a fragrant kick of rosemary. It's the kind of side dish that'll steal the show-no matter what you serve it with!
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Roast Potatoes With A Twist
Roasting baby potatoes is a whole different game from the classic floury roasties you'd serve at a Sunday roast dinner. New potatoes, with their delicate skins and creamy texture, crisp up beautifully without needing to fluff up the outsides.
The edges of the potatoes turn golden brown, while the centres stay tender. When you coat them in balsamic, you don't risk sogginess-quite the opposite! The vinegar reduces down, candied and caramelised, making these balsamic roasted potatoes irresistibly sticky and rich.
Just like our Parmesan Roasted Baby Potatoes, it's a versatile side dish that pairs perfectly with almost anything, proving there's always room for new potato recipes at the table!
Ingredient Notes
- rosemary: approx 2 fresh rosemary sprigs, finely chopped. It can be replaced with thyme leaves.
- olive oil: or neutral oil like sunflower or vegetable oil.
- balsamic vinegar: I would avoid overly sweet and thick aged balsamic vinegar.
- sea salt and black pepper, to taste.
- baby potatoes: new potatoes with skins on.
- garlic cloves: crushed, but left whole and unpeeled. If you mince or slice the garlic, it will burn.
Step-By-Step Recipe
1. Preheat the oven to 200°C Fan. Line a large roasting tin with foil. Choose a rimmed baking sheet to let you toss the potatoes with balsamic vinegar later.
2. In a small bowl, mix the rosemary, olive oil, a pinch of salt and pepper.
3. Place the potatoes in a large bowl, add the crushed garlic clove or two (keep it unpeeled).
4. Mix everything with the rosemary oil, then spread the potatoes in a single layer on the prepared baking tray.
5. Roast for 20 minutes (Make sure to adjust the cooking time if your potatoes are unusually large or small).
6. Pour the balsamic vinegar all over the potatoes, and mix well to coat using a fish slice or a rubber spatula.
7. Return the potatoes to the oven for another 20 minutes, until sticky and caramelised. Garnish with fresh herbs, and serve immediately!
What To Serve Balsamic Roast Potatoes With?
These balsamic roast potatoes are the perfect side dish that goes with almost anything! For a classic British twist, they're an absolute winner alongside a Sunday Roast-whether it's beef, slow cooker lamb shoulder, or even rich venison.
Fancy something Italian? They're the perfect accompaniment to Italian recipes like Cacciatore chicken or Braciole Beef.
Feeling a bit lighter? Serve them on a bed of peppery rocket with crumbled feta for a fresh, tangy hit.
Honestly, I can't think of many main dishes that wouldn't work with these! Just make sure your main course has bold enough flavours to stand up to all that balsamic goodness, and dinner tonight is sorted.
Storage & Leftovers
Got leftovers? Lucky you! Balsamic potatoes store beautifully. Allow them to cool to room temperature before popping them into an airtight container. They'll keep in the fridge for up to 3 days.
To reheat, spread them on a baking tray and pop them back in the oven at 200°C for 5-6 minutes on the top shelf. This is a great way to revive that crispy texture and balsamic glaze. Leftovers are perfect for adding to salads or even turning into a quick hash for breakfast the next day!
Recipe FAQs
Yes, you can! Just chop them into smaller, bite-sized pieces. However, baby potatoes work best for that perfect balance of crispy skin and creamy centre.
Not at all! The balsamic vinegar caramelises in the oven, giving the potatoes a sticky, slightly sweet glaze without making them soggy.
Yes, dried rosemary works too, though fresh will give a more fragrant flavour. If using dried, reduce the amount to about 1.5 teaspoons.
For the best balsamic roast potatoes, waxy potatoes with thin skins are ideal. Small red potatoes or new baby potatoes are perfect because they hold their shape well and develop a creamy texture inside while getting crispy on the outside. Russet potatoes, while great for fluffy roasties, aren't the best choice here as their thicker skins and starchy insides won't caramelise quite as nicely. Stick to waxy varieties for that perfect balance of tender and crispy!
More Potato Side Dishes
Craving more ways to enjoy everyone's favourite comfort food? Next time, try one of these easy recipes to keep your potato game strong! From crispy to creamy, there's a perfect spud for every occasion.
Roast Balsamic Potatoes With Rosemary
Equipment
Ingredients
- 1 tablespoon rosemary approx 2 sprigs, finely chopped
- 3 tablespoon olive oil
- 4 tablespoon balsamic vinegar
- salt and black pepper to taste
- 1 kg (2.2 lb) baby potatoes halved
- 1-2 garlic cloves crushed
Instructions
- Preheat the oven to 200°C Fan. Line a large baking tray with foil.
- In a small bowl, mix the rosemary, olive oil, salt and pepper.
- Place the potatoes in a large mixing bowl, add the crushed garlic clove (keep it unpeeled).
- Mix everything with the rosmary oil, then spread the potatoes in a single layer on the prepared baking tray.
- Roast for 20 minutes.
- Pour the balsamic vinegar all over the potatoes, and mix well to coat.
- Return the potatoes to the oven for another 20 minutes, until sticky and caramelised.
Video
Nutrition
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