Roasted Balsamic Potatoes

These roasted baby red balsamic potatoes are wonderful, and I often make them alongside a juicy steak or grilled chicken breast.

Servings

Calories 54kcal

Author Sara

Preheat oven to 400 degrees.
Wash potatoes, cut them into quarters and place them into a bowl.
Add basil, paprika, garlic and two tablespoons of olive oil. Mix well to fully cover the potatoes.
Grease a large oven-proof tray with PAM spray and spread the potatoes evenly in the pan.
Roast for 45 minutes, moving the potatoes around every so often so they cook evenly.
Take potatoes out of the oven, sprinkle on some salt and pepper and pour the balsamic vinegar over the potatoes, stirring them around.
Put the potatoes back in the oven for another 10 minutes or until they reach desired tenderness.

Potato Size Consistency: Aim for uniformity in the size of the potato quarters to ensure even cooking. This helps prevent smaller pieces from becoming overcooked while larger ones remain undercooked. Try to cut the potatoes into similar-sized pieces for consistent results.
Balsamic Vinegar Timing: Add the balsamic vinegar towards the end of the cooking process to prevent it from burning and becoming overly acidic. Pouring the vinegar over the potatoes during the last 10 minutes of roasting allows it to infuse the potatoes with their sweet and tangy flavor while caramelizing slightly without overpowering the dish.
Oven Tray Placement: Place the oven tray in the center of the oven to ensure even heat distribution and consistent cooking. Avoid overcrowding the tray to allow for proper air circulation around the potatoes, which promotes even browning and crispiness. If necessary, use two trays or bake the potatoes in batches to prevent overcrowding.