Roasted Red Balsamic Potatoes
Posted by Caveman Cooking on August 19, 2010
Yeah, I know … been a while since I posted a new recipe. Been dealing with a family emergency. So, I deserve a little slack. 😉 To make up for it, I’m giving you a very tasty dish that really compliments just about any main course … beef, chicken, pork, fish, you name it!
INGREDIENTS
4 Medium-Large Red Potatoes
2-3 Tablespoons Balsamic Vinegar
2 Tablespoons Olive Oil
2 Tablespoons Garlic, minced (approx. 4 cloves)
1 Tablespoon Fresh Basil, finely chopped
Salt & Pepper To Taste
RECIPE
Preheat oven to 420°. Scrub and rinse potatoes. Then, cut them into bite sized wedges. LEAVE THE SKIN ON!
Mince garlic and chop basil.
In a large bowl, place potatoes, garlic, basil, olive oil, salt, and pepper. Mix well until all ingredients are evenly combined.
Evenly coat a large cookie sheet or baking pan with non-stick cooking spray. Evenly distribute them, trying to keep the skin side down. Place into oven.
Bake for 30-35 minutes, until potatoes become golden brown along the edges (These probably could have used another 5 minutes, but everyone was starving and all the other dishes were ready 🙂 ). Remove from oven, and immediately drizzle balsamic vinegar over the potatoes. The vinegar should begin to sizzle and caramelize. Toss the potatoes until they are completely basted in the vinegar.
Serve potatoes with other dishes of choice. Pictured here with Steak ala Cave and a steamed artichoke.
HINT: Got leftover taters? Just cover and refrigerate until morning. Then, in a skillet, saute some onions and minced garlic in olive oil and, when onions are translucent, add the leftover potatoes. Continue to cook until taters are thoroughly warmed. BOOM … now you have some incredible home-style Breakfast Potatoes!
Prep Time = 10 minutes
Cook Time = 30-35 minutes
Serves 4-6
©2010 Caution: Caveman Cooking/UHearMe, Inc. All rights reserved. This recipe originally appeared on the Caution: Caveman Cooking blog at https://cavemancooking.wordpress.com authored by Caveman. This recipe may be shared and reprinted as long as this entire copyright message accompanies it.
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tim said
Killer! I made something just like this minus the vinegar.Everyone in this house loves vinegar,so I will be making these soon.
Caveman Cooking said
Cool, Tim! Let me know how it goes.
Jane @ Sweet Basil Kitchen said
I have often made oven roasted potatoes, but never thought of balsamic! Love the idea and will implement it soon.
Caveman Cooking said
Thanks, Jane! I think you’ll love it … the whole Cave Clan surely does!!
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caren gittleman said
First, I hope everything is ok with your family, your recipes have been missed!
Second, I make variations of this recipe but have never thought to add balsamic vinegar after taking the potatoes out of the oven! Great idea!
Tons of vitamins in these potatoes due to the skin being left on.
Be well!
Caveman Cooking said
Thank you, Caren! We have a long road to go, but things are looking much more positive than they were a week ago.
Give the Balsamic a try, it really adds some killer flavor!
caren gittleman said
made these last night and OMG!! They were WONDERFUL!!!
I don’t measure when I cook so I didn’t use the exact measurements that you had listed.
Also I had to use garlic powder instead of fresh garlic but OMG they were delicious!!!!!
The basalmic at the end is killer! These are going to be making a regular appearance in my meals, thanks for posting!
Caveman Cooking said
Awesome! Thanks for letting us know how it went, Caren!!
kathdedon said
Looks great! I tweeted it to all of my twitter friends. 🙂
Caveman Cooking said
Thanks, Kath! Let me know your Twitter handle so I can make you an Iron Tweep!!
City Share said
Wow what a great idea! I have never put vinegegar on oven roasted potatoes, but I know it would be delicious. It’s almost like a hot potato salad.
Caveman Cooking said
Thanks, CS! It really gives those taters a real flavor kick!!
kateiscooking said
Those sound like killer potatoes. Will make anything else on the plate just an also -ran 🙂
Caveman Cooking said
Thank you, Katie!
Chris said
Herb roasted potatoes are one of our favorites. One thing that makes them a tiny bit better is when I do them in a preheated cast iron pan in the oven (compared to doing them on a baking sheet).
Hope the family emergency turns out okay.
Caveman Cooking said
Sounds like a great idea, Chris. Though, I don’t have a CI pan big enough to accommodate this many potatoes. 😦 I know what’s going onto my wish list! 😉
Baking Serendipity said
I can definitely see how this would become a favorite of your family. It looks delicious!
Caveman Cooking said
Thanks, Sarah! We love ’em!!
Ivy @ My Simple Food said
Thanks for the recipe. I love simple recipes like this!!
Caveman Cooking said
Thanks, Ivy! Simple is what we strive for here. 😉
aldo said
Hey, I work with the CheapOair travel blog (cheapoair.typepad.com) and we’re interested in having you guest blog for us. Please contact me if you’re interested. Thanks! Aldo.
Caveman Cooking said
Definitely sounds interesting, Aldo. Sending you an email right now.
Steph@PlainChicken said
these look so good and so easy! Can’t wait to try them.
Caveman Cooking said
Thanks, Steph! You’ll love ’em!!
Reeni said
I hope everything is Ok with you Caveman! Your taters look delicious – love your idea for breakfast!
Caveman Cooking said
Thanks, Reeni! I’m good … just need the folks around me to be good, too!
CookingToday.co.uk said
It made me hungry just reading the recipe. Going to try this over the weekend
Caveman Cooking said
Thanks! Let us know how it goes!!