Why make this recipe
Balsamic Purple Potatoes look bright and taste great. They add color to the plate and bring sweet and tangy flavor. This dish is easy and fits weeknight meals or special dinners.
Introduction
These potatoes roast with balsamic vinegar and garlic for simple good taste. The purple color stays nice and makes the dish fun. Learn more about using purple potatoes in your cooking with this short guide: purple potatoes information and uses.
How to make Balsamic Purple Potatoes
Preheat the oven and cut the potatoes into even wedges so they cook the same. Mix balsamic, olive oil, garlic, salt, and pepper in a bowl. Toss the potato wedges in the bowl until they coat well. Spread them on a baking sheet in one layer so they roast and crisp. Roast at 400°F (200°C), flip once, then roast until golden and tender. For similar roasting tips and simple methods you can also read a short guide on roasted sweet potatoes: easy roasted and sautéed potato tips.
Ingredients :
- 2 pounds purple potatoes
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Directions :
- Preheat the oven to 400°F (200°C).
- Wash and cut the purple potatoes into wedges.
- In a large bowl, mix balsamic vinegar, olive oil, garlic, salt, and pepper.
- Add the potato wedges to the bowl and toss until well coated.
- Spread the potatoes on a baking sheet in a single layer.
- Roast for 30-35 minutes or until tender and golden brown, flipping halfway through.
- Remove from oven and serve warm.
How to serve Balsamic Purple Potatoes
Serve warm as a side dish with chicken, beef, fish, or a green salad. They also work as part of a vegetable platter. Add a sprinkle of fresh herbs like parsley or thyme before serving.
How to store Balsamic Purple Potatoes
Let the potatoes cool to room temperature. Put them in an airtight container and store in the fridge for 3 to 4 days. Reheat in the oven at 350°F (175°C) for best texture, or microwave for a quick option.
Tips to make Balsamic Purple Potatoes
- Cut the wedges about the same size so they cook evenly.
- Dry the potatoes after washing to help them crisp.
- Do not crowd the baking sheet; give each wedge some space.
- Flip the potatoes once during roasting for even browning.
- Taste the mix before roasting and add a bit more salt or balsamic if needed.
Variation
- Add fresh rosemary or thyme for herbal flavor.
- Drizzle a little honey with the balsamic for a sweet glaze.
- Sprinkle grated Parmesan in the last 5 minutes of roasting for a cheesy crust.
- Use fingerling or baby potatoes if you prefer smaller pieces.
FAQs
Q: Can I use regular white or red potatoes instead?
A: Yes. You can use other potatoes, but purple potatoes give a unique color.
Q: Can I make this ahead of time?
A: Yes. Roast them, cool, and store in the fridge. Reheat in the oven before serving.
Q: How do I make them extra crispy?
A: Dry the potatoes well, use enough oil, and roast in a single layer at high heat.
Q: Is balsamic vinegar too strong?
A: Balsamic adds tang and sweetness. Start with 1/4 cup and adjust next time if you like more or less.
Q: Can I add other spices?
A: Yes. Paprika, rosemary, or a little chili flakes work well.
Conclusion
This simple roast brings bright color and bold taste to your table, and the recipe is easy to follow for cooks of any level. For a classic version and extra tips, see the full Taste of Home balsamic purple potatoes recipe, and for a related take on balsamic roasted potatoes try the Cooking On the Side balsamic roasted fingerling potatoes recipe.
Balsamic Purple Potatoes
Ingredients
Main Ingredients
- 2 pounds purple potatoes Cut into wedges
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Wash and cut the purple potatoes into wedges.
- In a large bowl, mix balsamic vinegar, olive oil, garlic, salt, and pepper.
- Add the potato wedges to the bowl and toss until well coated.
- Spread the potatoes on a baking sheet in a single layer.
Cooking
- Roast for 30-35 minutes or until tender and golden brown, flipping halfway through.
- Remove from oven and serve warm.