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+ servings

Roasted Red Potatoes with Garlic Balsamic Glaze

Red potatoes tossed in olive oil and fresh herbs are roasted in the oven until crispy on the outside and tender on the inside. The potatoes are then tossed in a flavorful garlic balsamic glaze to finish.
5 from 1 vote
Prep Time 10 mins
Cook Time 30 mins
Course Side Dish
Cuisine American
Servings 6 Servings


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


  • 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.
Keyword balsamic glaze, roasted potatoes
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