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!

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