Monday, May 21, 2012

Balsamic Potatoes

I have said before, I love potatoes.  I think it is in my DNA (being part Irish and all).  So when I saw this recipe for Balsamic Roasted Potatoes, I just knew I had to try it.  You see, along with my love of the tuber, I have  developed a deep abiding love for balsamic vinegar. 

Just one more reason why this blogging about recipes business is a great thing, it exposes me to flavors and spices I may not have experienced before.  Balsamic vinegar falls into this category.  I don't think I had ever had it before four years ago.  But then again, four years ago, I only had four recipes in my cooking repertoire (and one of those was for Tollhouse cookies). A big shout out to D for opening my eyes to the big wide world of spices, marinades and, well, flavor.

Back to the potatoes, I liked them...ALOT!  D...not as much.  I do think that next time we make them, I will add some fresh minced rosemary to the mix and up the amount of thyme.  I felt like the 2 teaspoons of thyme just didn't have enough punch to hold up against the balsamic.

Balsamic Roasted Potatoes
(Source:  Proceed with Caution)
1.5 lbs Yukon gold potatoes, cut into small pieces
3/4 C chicken broth
1/4 C balsamic vinegar
2 tsp dried thyme
Salt and fresh ground pepper

Preheat oven to 425 degrees.
In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper.
Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.


  1. I too just simply love potatoes! (oh yes, I come from Irish roots also) This is an interesting recipe that I would love to try. Balsamic Vinegar and thyme? I love both! And how easy to put it all in a pan. I would so love to invite you to link up to Freedom Fridays. So hoping to see you there.

    1. I was surprised at how good these were. I have added your linky party to my list of places I party. See you on Friday!

  2. This does sound like an interesting combination. Does the balsamic have more of the flavor of a reduction? Or does it maintain it's acidity? What an interesting recipe! We'd love for you to link up to our Tasty Tuesday party over at

    1. It makes it more like a reduction but there is still a bit of bite. I am not sure that makes any sense. I haven't ever had anything like this before. Thanks for the invite. Heading over now.

    2. Sounds interesting.....thanks for linking up!

  3. Looks yummy! Thanks for sharing at Terrific Tuesdays.


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