Best Balsamic Glazed Potatoes Recipes

Roasted Red Potatoes with Garlic Balsamic Glaze image

Provided by Ashley

Time 40m

Number Of Ingredients 12

2 pounds small red potatoes (quartered)
2 tablespoons olive oil
½ teaspoon sea salt
1 teaspoon cracked black pepper
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon crushed rep pepper
2 teaspoons fresh rosemary (pulled from stem, or 1 teaspoon dried rosemary)
1 tablespoon fresh chopped parsley
¼ cup balsamic vinegar
4 tablespoons butter
6 cloves garlic (finely minced)

Steps:

In a large bowl add potatoes, olive oil, salt, pepper, garlic powder, paprika, red pepper and rosemary. With a rubber spatula or wooden spoon, toss to combine all ingredients.
Transfer to a 11x15 baking pan coated with cooking spray or nonstick foil. Bake at 400° for 25-30 minutes or until potatoes are golden and crispy, and just fork tender on the inside. Prepare glaze while potatoes are roasting.
In a small saucepan over medium heat, add the vinegar, butter and minced garlic. Simmer until reduced slightly and garlic is fragrant, about 5-7 minutes.
In a large bowl, combine roasted potatoes, balsamic glaze and chopped parsley. Gently toss with rubber spatula until potatoes are coated with glaze. Serve warm.

Nutrition Facts : ServingSize 1 serving, Calories 316 kcal

Balsamic Potatoes and Onions image

Provided by Sheynath

Categories Potato

Time 2h5m

Yield 4 serving(s)

Number Of Ingredients 6

12 small red potatoes (about the size of a golf ball)
8 small whole onions (same size or smaller than potatoes)
2 tablespoons butter
4 tablespoons balsamic vinegar
1 teaspoon fresh thyme leave
salt and pepper

Steps:

Preheat oven to 375 degrees.
Wash potatoes, remove any blemishes, but do not peel.
Clean and peel onions, but leave whole.
Place potatoes and onions in a deep baking dish that has a lid.
Sprinkle vinegar over potatoes and onions.
Dot butter around the top.
Sprinkle thyme leaves and salt and pepper evenly over everything.
Place lid on dish (seal with foil if no lid), and place in the oven.
Bake for 2 hours (yes, 2 hours is correct), stirring gently every 1/2 hour.
Turn down heat if the glaze starts to burn.
The butter and vinegar will have reduced to a thick glaze that coats the vegetables.