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Balsamic Roasted Potatoes - crazy delicious hasselback roasted potatoes with honey balsamic and garlic. Best potato side dish ever!
It’s been raining for days here in Southern California and finally the sun came out to play today.
I quickly rushed out to the market and got a few ingredients and whipped up this amazing and easy balsamic roasted potatoes for you.
You know when it comes to potatoes, I love my potatoes mini.
Mini potatoes are just too cute and they are easier to cook (they cook faster than regular potatoes).
When you slice them into hasselback potatoes, they always turn out so gorgeous and tempting, just like the pictures here.
Imagine the slightly sweet balsamic vinegar with butter and olive oil clinging to the potatoes and inside of every slit, slow roasted to perfection…
You’ve got a killer roasted potatoes that you will want to eat all year long.
Throw in some garlic cloves and rosemary, and this balsamic roasted potatoes recipe is a winner.
The sweetest thing of all is that active time is 15 minutes max and the oven does the rest.
Have a great weekend!
Frequently Asked Questions
This recipe is only 260 calories per serving.
What To Serve With Balsamic Roasted Potatoes
For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Balsamic Roasted Potatoes
Ingredients
- 1 lb (500g) baby potatoes
- rosemary sprigs, for garnishing
Balsamic Mixture:
- 1 tablespoon olive oil
- 2 tablespoons melted butter
- 1 garlic bulb, cloves separated, unpeeled
- 1 tablespoon honey
- 2 tablespoons balsamic vinegar
- 1 tablespoon chopped rosemary
- 1/4 teaspoon salt
- 3 dashes ground black pepper
Instructions
- Preheat the oven to 350°F (176°C). Place each baby potato on a wooden spoon and cut slits into the potatoes, being careful not to cut all the way through. In a separate bowl, mix all the ingredients for the balsamic mixture together.
- Place the potatoes and balsamic mixture in a roasting pan. Toss well to ensure the slits in the potatoes are evenly coated with the mixture.
- Roast the potatoes for 1 hour, turning them over at the 30-minute mark. Remove the potatoes from the oven, garnish with rosemary sprigs, and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Hi, Bee. Let me introduce myself. I’m Lisa. I’m Indonesian. I love baking n cooking. May I re-cook your recipes with slight modification based on my ingredients n my ability? Because I don’t have any background in baking or cooking, I’m just a self learner. Maybe just replacing some ingredients. I’ll tag you when I use yours. I’ll wait a good news.
Thanks. Lisa.
Hi Lisa, sure please go ahead and tag me. :)
Thank you Bee ??
I’ll tag you soon ?
Hi Bee, Let me introduced myself, I’m Lisa, I’m Indonesian. I love baking n cooking. I found it interesting in your recipes. May I re-cook based on your recipe but with a slight modification according my ingredients and my ability? Maybe just replacing some ingredients. And I’ll tag you when I use yours. How? I’m waiting a good news.
Thanks :)
I love the photography here! I think bright and minimalist is best because it showcases the food better =)
Thanks Sara.
Lovely Bee, to see my home country’s favourite dishes – potatoes!!! :) :) Your photographs are so beautiful – I feel often that I can just pick certain food off the pages.
Hi Carina, awww, you are so nice. Thanks. I am going back to shooting bright and minimalist food photography, I am glad that you like the pictures!