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.

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.

Here is what you have to do:

• First, peel the skins; then rinse the potatoes under cold water to remove any excess dirt.
• Cut the potatoes into 1″-2″ 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 and 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!

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Balsamic Rosemary Roasted Potatoes

Prep Time

10 mins

Cook Time

1 hr

Total Time

1 hr 10 mins

 

These roasted potatoes mixed with fresh rosemary, garlic, balsamic vinegar and extra virgin olive oil make the perfect side dish to any meal.

Course: Side Dish

Author: Carrie's Experimental Kitchen

Ingredients

• 5 Large Russet Potatoes
• 1 tbsp . Fresh Rosemary chopped
• 1 Clove Garlic chopped
• 1 tbsp . Balsamic Vinegar
• 2 tbsp . Extra Virgin Olive Oil
• 1 tbsp . Pecorino Romano Cheese grated
• Kosher Salt as desired
• Fresh Ground Black Pepper as desired

Instructions

1. Preheat oven to 350 degrees F.
2. Peel the potatoes, rinse with cold water and dice in 1” - 2” chunks and place into a bowl. Add the remaining ingredients and mix well.
3. Place potatoes on an old baking sheet or lined with f oil and bake for one hour, turning once halfway through the cooking process.

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Looking for more potato side dish recipes?

Check out this post for 50 Mouthwatering Potato Recipes!