Roasted Potatoes with Balsamic Vinegar

Roasted Potatoes with Balsamic Vinegar

roasted potatoes with balsamic vinegar, yogurt sauce and salad

Here are some unique balsamic roasted potatoes for a

Simple but Impressive Dinner.


  • 4 large potatoes

  • 2 and ½ tbs balsamic vinegar

  • ground black pepper q.s.

  • 2 and ½ tbs extra virgin olive oil

  • 1 tsp sea salt


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4/6 servings


5 min.


30 min.


35 min.


Photo from
Cooking on the Side

Here are some unique balsamic roasted potatoes for a simple but impressive dinner.

The balsamic vinegar gives the potatoes a distinct flavor; they are perfect to accompany beef or pork, but also poultry at your roast dinner parties.

You can also add onions or carrots to this recipe without a problem.

How to make roasted potatoes with balsamic vinegar



  • To begin with, place the oven grilling rack at one-third of the height of your oven (starting from the bottom), and preheat the oven to 440°F.

  • Peel the potatoes and cut them in half, and then in half again. Season the potato wedges with oil, salt, and a little pepper.

  • Place them in a pan to bake, and cook until they have a beautiful golden color (turning them only once); it will take about 20-25 minutes.

  • Sprinkle with 2 tablespoons of balsamic vinegar, and shake the pan in order to distribute the vinegar evenly. Cook for about 3 minutes to make sure the vinegar evaporates.

  • Serve immediately, sprinkling with half a spoonful of balsamic vinegar, and adjusting with salt.


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