Do you have 10 minutes? Why not make balsamic roasted red potatoes with onions and red peppers? This easy red potato side dish recipe is great with any main meal.
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Introduction
There is no denying that one of the world’s most essential vegetables is the humble potato.
Whether using them as an ingredient to make potato focaccia, as a garnish for pizza, combining them with Italian greens to make this vegan chard recipe, or mixing them with green beans and tomatoes to make a tasty Italian potato salad, the culinary possibilities are truly endless.
Today, we are creating a well seasoned roasted potato that is slightly crispy on the outside, with a creamy texture on the inside. As a result of the roasting process, you obtain unbelievably tasty caramelized onions and roasted red peppers.
If ever there was a potato side dish that can be served as a meal, all on its own, this is it, it is that good!
Are you ready to make this easy potato recipe with only ten minutes of active prep time?
Mise en place
Prep the red pepper: Wash and dry your red bell pepper. Slice into ½ inch strips. Discard the seeds, stalks and any white pith.
Prep the onion: Remove the outer peel and slice the onion into ¾-inch wedges, leaving the root ends in place.
How to prepare the red potatoes: Rinse and scrub about 1½ pounds (680 grams) of red potatoes under cold running water. Pat dry with a clean tea towel. Slice them in half. For the larger potatoes, cut into quarters.
How to roast red potatoes in the oven
Preheat the oven to 400°F/205°C; place one oven grate at the bottom and one in the middle of the oven.
Spray a baking dish or roasting pan at least 9 by 13 inches with cooking spray.
Transfer the halved potatoes, the onion wedges and the sliced red pepper to the pan or dish.
Add 2 tablespoons of olive oil and toss the vegetables together for a few minutes ensuring all are well coated with the oil. Arrange in a single layer.
Cover with a piece of aluminum foil and bake on the bottom oven grate for 30 minutes.
While the potatoes and vegetables are roasting in the oven, let’s prepare the marinade.
In a small bowl, whisk together ¼ cup of balsamic vinegar, 1 teaspoon of dried thyme, ¼ teaspoon of salt (or to taste) and ⅛ teaspoon freshly ground pepper (or to taste). Set aside for now.
After 30 minutes, increase the oven temperature to 450°F/230°C.
Remove the baked vegetables from the oven and carefully lift the foil. Add the balsamic marinade and toss gently together. Ensure the potatoes have the cut side down.
Return the dish to the oven and place it on the middle grate. Roast for approximately 30-40 minutes or until the potatoes are golden and crispy on the edges. Gently toss the vegetables a few times as they are roasting in the oven.
Remove from the oven, transfer to a serving dish and garnish with 2 tablespoons of chopped fresh flat-leaf Italian parsley.
Enjoy these perfectly roasted potatoes with your favorite main.
Serving suggestion
A perfect pairing with these roasted red potatoes is grilled chicken with a vegetable side of cooked radishes.
Tips
- Thoroughly wash and dry the potatoes and red pepper before slicing them.
- If desired, substitute rosemary for the thyme; frozen herbs also work well in this recipe.
- Roasting the potatoes with their skin makes them slightly healthier.
- 1½ pounds (680 grams) of medium-sized red potatoes is about 6.
- Leftovers are great to make breakfast potatoes and a potato salad.
FAQ
This recipe yields superior results when using waxy potatoes. This category of potatoes has a low starch content, with smooth, thin skin and retain their shape throughout the roasting time. Some examples include fingerling, yellow and new potatoes.
This easy potato side dish pairs perfectly with lemon chicken or veal. They are also a great accompaniment to this zucchini and eggs recipe with cheese.
Easy red potato recipes
Italian Roasted Potatoes
This easy recipe for oven-roasted garlic potatoes provides you with red potatoes with a crispy exterior, a soft and tender inside, and flavored with lots of garlic and Italian herbs. They’re perfect as a side dish for any meal!
If you are looking for more inspiration on how to prepare red potatoes, you will love the combination with fennel in this roasted fennel and potato recipe. Another family favorite is this recipe for Italian potatoes with tomatoes -so full of flavor and easy to make!
Recipe Inspiration
Growing up Italian meant I ate my fair share of my mom’s potato croquettes, Italian roasted potatoes and my favorite potato tomato recipe.
When I first came across this recipe in a cookbook entitled “Potatoes: A Country Garden Cookbook” by Maggie Waldron, I instantly knew that I would love it.
The addition of balsamic vinegar elevates the flavors of this simple potato side dish beyond all expectations.
I made a few modifications to the recipe: I added red pepper and used fresh parsley to garnish the final dish. I also decreased the amount of salt and pepper.
Enjoy!
THANKS SO MUCH for following and being part of the She Loves Biscotti community, where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.
Ciao for now,
Maria
★★★★★ If you have made this balsamic roasted potatoes recipe, I would love to hear about it in the comments below and be sure to rate the recipe!
Recipe
Easy Balsamic Roasted Red Potatoes Recipe
Ingredients
- 2 tablespoons olive oil extra virgin
- 1½ pounds red potatoes halved
- 1 onion ¾-inch wedges
- 1 red pepper ½-inch strips
- ¼ cup balsamic vinegar
- 1 teaspoon thyme leaves dried
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 tablespoons Italian flat-leaf parsley fresh and finely chopped
Instructions
- Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
- Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
- Transfer the sliced potatoes, onion and red pepper to your roasting pan or baking dish.
- Add the olive oil and toss together for a few minutes ensuring all are well coated with the oil. Arrange in a single layer.
- Cover with a piece of aluminum foil and bake on the bottom oven grate for 30 minutes.
- While the potatoes and vegetables are roasting in the oven, let's prepare the marinade.
- In a small bowl, whisk together the balsamic vinegar, dried thyme, salt and freshly ground pepper. Set aside for now.
- After 30 minutes, increase the oven temperature to 450°F/230°C.
- Remove the foil, add the balsamic marinade and toss gently together. Ensure the potatoes have the cut side down.
- Return the dish to the oven and place it on the middle grate. Roast for approximately 30-40 minutes or until the potatoes are golden and crispy on the edges. Gently toss the vegetables a few times as they are roasting in the oven.
- Remove from the oven, transfer to a serving dish and garnish with the chopped fresh flat-leaf Italian parsley.
Notes
- Thoroughly wash and dry the potatoes and red pepper before slicing them.
- If desired, substitute rosemary for the thyme; frozen herbs also work well in this recipe.
- Roasting the potatoes with their skin makes them slightly healthier.
- The exact cook time depends on the size of your potatoes. Adjust baking time accordingly.
- 1½ pounds (680 grams) of medium-sized red potatoes is about 6.
- Leftovers are great to make breakfast potatoes and a potato salad.
Sandra G
Thank you Maria, for your delicious and very yummy recipes….
Maria
My pleasure Sandra! Thanks for stopping by!
Denise
This simple fragrant dish was a wonderful side to tonights meal! I will be making this again!
Thank you for sharing
Maria
I am so thrilled to read this! Thanks so much for taking the time to share Denise, appreciate it!