These roasted potatoes mixed with fresh rosemary, garlic, balsamic vinegar and extra virgin olive oil make the perfect side dish to any meal.
I first posted this recipe for Balsamic Rosemary Roasted Potatoes back in 2011, but had it buried in with another post. I was so glad I found it when I was sifting through some old posts and realized that though I make these potatoes quite often.
They definitely deserved to be shared again with all of you; and this time with a better photo.
How do you make roasted potatoes?
For this recipe, I like to use russet potatoes; which are medium to large in size with a light to medium brown skin and white flesh. The flavor is mild and earthy and are perfect for roasting.
I also used traditional balsamic vinegar since I only needed 1 tablespoon, but you can switch up the flavor a bit by using flavored balsamic vinegars as well.
First, peel the skins; then rinse the potatoes under cold water to remove any excess dirt. Cut the potatoes into 1 to 2 inch pieces and place in a bowl.
Add fresh chopped rosemary, garlic, balsamic vinegar, extra virgin olive oil and Pecorino Romano cheese; mix well. Place the potatoes on an old baking sheet or one lined with foil and roast for 1 hour until golden brown; turning halfway.
The balsamic vinegar gives these potatoes a slight tang and go perfectly with just about any meal. I make these Balsamic Rosemary Roasted Potatoes quite often; especially in the cooler months.
They go perfectly with Sunday Supper roasts like roasted chicken, roast beef or pork loin. They're delicious and so easy to make too. ~Enjoy!
Sign up for my weekly newsletter and receive a FREE eBook!
Balsamic Rosemary Roasted Potatoes
Ingredients
- 5 large russet potatoes
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon minced garlic
- 1 tablespoon balsamic vinegar
- 2 tablespoon extra virgin olive oil
- 1 tablespoon grated pecorino romano cheese
- Ā¼ teaspoon kosher salt
- ā teaspoon black pepper
Instructions
- Preheat oven to 350 degrees F.
- Peel the potatoes, rinse with cold water and dice in 1-2 inch pieces and place into a bowl. Add the remaining ingredients and mix well.
- Place potatoes on an old baking sheet or lined with f oil and bake for one hour, turning once halfway through the cooking process.
Related Recipes
Dijon Rosemary Roasted Potatoes
Greek Roasted Fingerling Potatoes
alicia szemon says
mmmm! these look too good!