Roasted potatoes are always are a wonderful side dish selection because they’re so simple to prepare and so versatile. You can season potatoes an array of different spices and herbs and can serve them just about anything. These Roasted Red Potatoes with Garlic Balsamic Glaze have incredible flavor and texture and incorporate lots of fresh herbs.
For this recipe I use red potatoes, but you can use any firm potato you prefer. Just make sure you cut them into bite sized pieces. For medium sized red potatoes, quartering them should work perfectly.
Making Roasted Red Potatoes with Garlic Balsamic Glaze
Preheat oven to 400 degrees F.
In a large bowl add potatoes, olive oil, salt, pepper, garlic powder, paprika, red pepper and rosemary. With a rubber spatula or wooden spoon, toss to combine all ingredients.
Transfer potatoes to a 11x15 baking pan coated with cooking spray or nonstick foil. Bake for 25-30 minutes or until potatoes are golden and crispy, and just fork tender on the inside.
In a small saucepan over medium heat, add the vinegar, butter and minced garlic. Simmer until reduced slightly and garlic is fragrant, about 5-7 minutes.
In a large bowl, combine potatoes, balsamic mixture and chopped parsley. Gently toss with rubber spatula until potatoes are coated with glaze. Serve warm.
You can store leftovers in an air tight container for up to 3 days.
What to Serve With Roasted Red Potatoes with Garlic Balsamic Glaze
As I mentioned, these potatoes pair beautifully with just about any protein! I've served these potatoes with salmon and fresh veggies such as asparagus, broccoli or green beans.
These potatoes can also be served alongside chicken, pork or steak. If you enjoy potatoes for breakfast, these can also be served with eggs and bacon or sausage for one bomb breakfast or brunch!
You Will Also Love This Pesto Parmesan Roasted Potatoes Recipe!
Roasted Red Potatoes with Garlic Balsamic Glaze
Ingredients
For Potatoes
- 2 pounds small red potatoes quartered
- 2 tablespoons olive oil
- ½ teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- ½ teaspoon crushed rep pepper
- 2 teaspoons fresh rosemary pulled from stem, or 1 teaspoon dried rosemary
- 1 tablespoon fresh chopped parsley
For Glaze
- ¼ cup balsamic vinegar
- 4 tablespoons butter
- 6 cloves garlic finely minced
Instructions
- In a large bowl add potatoes, olive oil, salt, pepper, garlic powder, paprika, red pepper and rosemary. With a rubber spatula or wooden spoon, toss to combine all ingredients.
- Transfer to a 11x15 baking pan coated with cooking spray or nonstick foil. Bake at 400° for 25-30 minutes or until potatoes are golden and crispy, and just fork tender on the inside. Prepare glaze while potatoes are roasting.
- In a small saucepan over medium heat, add the vinegar, butter and minced garlic. Simmer until reduced slightly and garlic is fragrant, about 5-7 minutes.
- In a large bowl, combine roasted potatoes, balsamic glaze and chopped parsley. Gently toss with rubber spatula until potatoes are coated with glaze. Serve warm.
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