Savory Oven Roasted Potatoes

Sometimes when your body talks, you just have to listen.
My body has been calling for carbs in the last week.  Calling like crazy.  The amount of carbs in my diet has been cut dramatically in the last year.  I think I might have caught back up this week.
These Honey Gold potatoes caught my eye at the store last week, so I bought them.  I wasn’t really sure at the time what they’d become.  The kids wanted hot dogs for dinner Sunday, so I thought I’d ‘grow-up’ the meal a bit with some oven roasted potatoes.

Though my tomatoes haven’t fared well with the heat this summer, my herbs have done wonderful.  I really haven’t given my rosemary the attention it deserves.  In fact, I don’t think I’ve touched it since I made these chops.

Rosemary is such a fragrant herb.  I love the pungent smell that it releases the moment you snip a sprig off the bush.  When you strip the leaves, it intensifies ten fold.

Look at those potatoes.  I think they are the perfect example of their kind.  Not a single potato had any imperfections that had to be removed and the cool, creamy yellow made me swoon.

Garlic and rosemary are a perfect pair.  Both have incredible flavor that stands alone, but also melds together beautifully.

Olive oil is virtually  mandatory for roasting anything.  It aids in crisping, gives great flavor and helps keep the food moist on the inside.

This is the secret.  Balsamic vinegar.  As the potatoes roast, the vinegar sweetens.  It has a bite too, but not like vinegar straight from the bottle.

Salt (specifically sea salt) and vinegar (of any kind) are the perfect pair.  The salt accents all the flavors, but pairs especially well with the sweet bite the vinegar creates.

Potatoes need a nice hot oven.  These guys are smaller, so I popped them in at 400.  I thought 450 might be a little over kill for these bite sized beauties.  If my potatoes had been larger, I probably would have started them at 450 for about 10 minutes then turned the heat down to 400.  A single layer, skin side down, ensures that everyone gets the face time the deserve.  They’re also less likely to stick if they’re skin side down.

Oven roasted perfection.

There’s really no specific amounts here for anything.  As you can see from above, I’m a free-pourer.  The olive oil and vinegar will only stick to what it can stick to, regardless of how much you put in the bowl.  As far as the rosemary, the more the better.  The salt is to taste.  You could really coat these if that’s your thing, but be careful as the salt/vinegar combo can get overwhelming if there’s too much salt.

These also reheat pretty well.  I made mine in the morning.  Using the oven in the afternoon just hasn’t been happening around here with our upper 90 degree temps.  I think the combo of the oven and the already hot house might oven roast me.

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13 Responses to Savory Oven Roasted Potatoes

  1. Hi! I’ve never had yellow potatoes like this. Here in Nebraska it’s mostly Russetts. I’ve been tempted to try these when I saw them in the store – just not to sure what to do with them. I’ll have to give them a try.

    I’m stopping by from STT – would love a stumble back when you have a chance. You can pick which you’d like to do:

    Thanks so much! tina “The Book lady”

  2. Hines-Sight says:

    Thank you so much for linking up. This looks great, and I would never have thought to put balsamic vinegar on potatoes. Can’t wait to try it.

    I’ll be promoting this link the rest of the month.

    I think I’ll do it again on Sept. 1

  3. Silverfaerie says:

    Sounds so NOMS! Rosemary and garlic are both flavors that I absolutely love, but the addition of the balsamic? Makes my mouth water 🙂 Will definitely be trying this one soon.

    I’ve stumbled this post. Mine is at

  4. Julia says:

    I love rosemary potatoes and yours look amazing! I’ve stumbled this post!

  5. About A Mom says:

    That looks amazing! Yum! Thanks for stopping by. I stumbled this post for you. Have a great week!

  6. Kajira says:

    mmm, looks so good!

  7. Thanks so much for sharing my post. Your pictures look very yummy!

  8. Thanks for stopping by my blog. Those potatoes look Yumm-o. Have a great day!

  9. Roasted to perfection! I often times have difficulties getting my oven roasted potatoes crisp – maybe I should try using a little more oil next time …

    Thanks for visiting
    I stumbled back 🙂

  10. Mmmm I’ve been wanting roasted potatoes for the last week or so. I might have to give in and make them 😀

  11. These look fantastic!

    Thanks for stopping by and stumbling my Veggie Tales post. I’ve now stumbled yours, too.

    Laura O in AK

  12. These look so yummy, I already roast like this but never thought to add the vinegar.
    I’ve stumbled your post, sorry it took so long, I didn’t see your comment on my blog until just now!

  13. Saw you on Pinterest and love this idea with the vinegar… Making Fish and chips tonight, gonna give this a try!


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