Carrie’s Experimental Kitchen

Balsamic Rosemary Roasted Potatoes

 

 

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

Balsamic Rosemary Roasted Potatoes | CarriesExperimentalKitchen.com 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.

Balsamic.Rosemary Roasted Potatoes Closeup

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.

Balsamic Rosemary Roasted Potatoes Click To Tweet

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.

Balsamic.Rosemary Roasted Potatoes

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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5 from 1 vote
Balsamic Rosemary Roasted Potatoes | CarriesExperimentalKitchen.com
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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These roasted potatoes mixed with fresh rosemary, garlic, balsamic vinegar and extra virgin olive oil make the perfect side dish to any meal.

Looking for more potato side dish recipes?

Check out this post for 50 Mouthwatering Potato Recipes!


7 Comments

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    November 12, 2015 at 4:36 am - Reply

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  2. alicia szemon
    November 13, 2015 at 1:46 pm - Reply

    mmmm! these look too good!

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