Balsamic Roasted Potatoes

Balsamic Roasted Potatoes

Balsamic Roasted Potatoes

Ready in 45 minutes

Serves 4 people

279 calories 


  • 1 russet potato
  • 1 sweet potato
  • ¼ cup dried or ½ cup fresh cranberries
  • ½ cup balsamic vinegar
  • 4 tbs butter, separated, room temperature
  • A handful of pecans
  • Salt & pepper to taste
  • Garnish with Thyme or Oregano


  1. Dice and boil potatoes in salted water.
  2. In a small saucepot, add balsamic vinegar and slowly bring to a boil on low heat. When Balsamic is ¼ of the way boiled down, add the butter and boil down for 2-3 more minutes. Adding cranberries now is optional.
  3. Remove potatoes from boiling water and fold into the remaining 2 tbs of butter. Add salt & pepper to taste.
  4. Pour Balsamic reduction over potatoes, add pecans.
  5. Place in an oven-safe casserole dish in a preheated 350 F/177C oven for 45- 60 minutes.


Add fresh or dried cranberries into the reducing Balsamic VInegar for a sweet-tart or astringent taste.

Adding the cranberries to the dish after the Balsamic has been reduced adds a more tart or pungent taste.

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