Side Dishes
I’ll try almost any recipe that has “balsamic” in the name. Balsamic vinegar is like this magical elixir that dials up the flavor of anything it touches. I’ll never forget the first time I tried strawberries with balsamic vinegar – how in the world did it make them so sweet? And, of course, you can’t beat the mouthwatering tang it brings to vinaigrettes and marinades.
It hadn’t occurred to me to try balsamic vinegar on potatoes until I saw the suggestion on a mesh bag of potatoes. I found some pretty colorful fingerlings at Whole Foods and thought the balsamic approach might be a great way to punch up the flavor of this otherwise rather waxy variety. Using vinegar also allowed me to cut back a little on the salt without sacrificing flavor.
Well, the balsamic roasted fingerlings were fantastic. The vinegar gave the potatoes just the slightest bit of tanginess, while the olive oil made them nice and crisp. There wasn’t much flavor difference among the different color potatoes, but they were definitely pretty to look at. This was one of our Easter side dishes this year and everyone loved them (my daughter especially enjoyed the purple ones. :-)).
Balsamic Roasted Fingerling Potatoes
Inspired by the Roasted Balsamic Potatoes, Onions and Broccoli recipe on a bag of baby potatoes.
Prep time: 15 min | Cook time: 40 min | Total time: 55 min
Yield: 4 servings
INGREDIENTS:
- 1 1/2-2 lbs. fingerling potatoes
- 1 1/2 tablespoons extra virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 teaspoons chopped fresh thyme
- 1/2 teaspoon coarse sea salt
- 1/4 teaspoon black pepper
- 2 teaspoons chopped fresh chives
DIRECTIONS:
- Preheat the oven to 400°F.
- Halve the fingerling potatoes (if some are especially small, you can leave them whole; you want them all to be about the same size in order to roast evenly).
- In a large bowl, toss the potatoes with olive oil, balsamic vinegar, thyme, salt and pepper. Spread the potatoes onto a rimmed baking sheet. Roast 30-40 minutes until cooked through and crispy on the outside, stirring occasionally.
- Garnish potatoes with chives before serving.
Side Dishes
25 Comments
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25 Comments
Jill wrote:
Yum, I love potatoes. Is it okay to dip them, too? If it is, what dip flavor would you recommend? Thanks!
Posted 4.28.11Reply
Kathy wrote:
See AlsoGwyneth Paltrow’s detox recipes for amazing skin | Well+GoodPaleo Mac and Cheese Recipe {Gluten-Free, Clean} - My Natural Family7 Recipes by Gwyneth Paltrow That You're Going to Enjoy Making ...Gwyneth Paltrow’s detox recipes for amazing skin | Well+GoodThey’re pretty great on their own, but if I were to dip them I might go for something with a creamy-tangy base like sour cream or yogurt.
Posted 4.28.11Reply
Jenny Flake wrote:
How gorgeous are these potatoes Kathy?! Yum 🙂 Have a great Thursday!
Posted 4.28.11Reply
Rachel @ Baked by Rachel wrote:
Love just about any kind of potatoes! So cute that your daughter liked the purple ones 🙂
Posted 4.28.11Reply
Jeanette wrote:
I love balsamic vinegar on roasted vegetables, and these balsamic roasted potatoes look fantastic!
Posted 4.28.11Reply
The Duo Dishes wrote:
Yes of course. This will do the trick. Reduce the balsamic down to make a syrup, and it’s also great on roasted potatoes and brussels sprouts.
Posted 4.28.11Reply
Carissa @ Pretty/Hungry wrote:
Lovely photos! I’m like you, give me balsamic anything and I’m a happy girl! I’ll have to get some multi-color potatoes next time I’m near Whole Foods. 🙂
Posted 4.30.11Reply
Megan'sCookin' wrote:
I love balsamic. I’ve been on a kick lately and have been getting all kinds of flavored ones. I gotta try this recipe. Sounds perfect!
Posted 5.1.11Reply
Mindy wrote:
I make stovetop roasted fingerlings, and I will definitely add some balsamic to them next time I make them! Thanks!
Posted 5.2.11Reply
Lana @ Never Enough Thyme wrote:
I can honestly say that I never met a potato I didn’t like. I don’t think I’ve ever had balsamic vinegar on them, but I’m about to get in the kitchen and give this recipe a try! Yum!
Posted 5.5.11Reply
Dan wrote:
Those potatoes look perfectly roasted. I’m a big balsamic fan myself, so I’ll be trying this soon. Thanks for sharing!
Posted 5.25.11Reply
Dianne Gilbertson wrote:
This receipe looks delicious . It does not say how to make the potatoes into fingerlings.
Do you think this would also be good with sweet pototoe fries? How about sweet pototoes just by them selves?Posted 7.16.11Reply
Kathy wrote:
Fingerling potatoes are actually a specific type of potato. I’ve never tried sweet potatoes with balsamic vinegar but they’re already so sweet on their own I imagine they’d probably be better without it. The balsamic does add great flavor to an otherwise rather neutral-flavored potato like the fingerling.
Posted 7.16.11Reply
Linda had a little Lamb wrote:
Sweet potato fries with balsamic dressing is A.MA.ZING!!!!!!
Posted 12.17.13Reply
Kathy Strahs wrote:
I haven’t tried sweet potatoes with balsamic, but I’d love to!
Posted 12.17.13Reply
Eileen wrote:
I made these yesterday – they were really good !
Posted 12.26.12Reply
Linda had a little Lamb wrote:
I agree that recipe involving balsamic vinegar has to be amazing. Thanks for the recipe.
Posted 12.17.13Reply
Toni wrote:
Made these for New Year’s Eve last night with mixed fingerlings (purple, red, gold) and found that the purple potatoes definitely showed off the flavor of the balsamic marinade better than the lighter-colored potatoes did. The others just paled in flavor information comparison, and even tasted a bit strange. The next time I make balsamic potatoes, I’ll use purple fingerlings only. Also, I found them lacking slightly in salt, but I do like things highly seasomed so perhaps this is a personal preference. I also aded a bit of chopped dried rosemary, sage, and some roughly chopped fresh garlic to the mix. They were delicious, and cutting them a bit smaller and/or increasing oven temp to 450° will lessen the cooking time if you’re in a rush. Just don’t forget to stir them every 10-15m so they don’t burn!
Posted 1.1.17Reply
Kathy Strahs wrote:
So glad you liked them, Toni — Happy New Year! ~Kathy
Posted 1.1.17Reply
