Fresh, in-season vegetables are always my first choice. During the Spring and Summer, there is such a variety of wonderfully fresh produce to choose from. Winter makes me think of potatoes, because who really wants to be baking or roasting them during the warmer months? Tomorrow is technically the first day of spring, but this one was too good not to share.

I mostly roast all of the veggies I make. Roasting almost any vegetable in a very hot oven gives it a beautifully caramelized exterior while keeping the inside flavorful and tender. The result is a delicious and clean side dish that takes little time and even less effort. By the way, you do not need a lot of olive oil when you are roasting veggies. One tablespoon goes a long way! Just use your hands to rub the oil all over the veggies, making sure they are all coated. 

I had never roasted potatoes with balsamic vinegar. So I checked out a few recipes and came up with this one. I parboiled the potatoes first using water and baking soda to ensure that I would get a crispy outside. This dish was a winner. The potatoes come out beautifully browned on the outside and smooth and fluffy on the inside. The balsamic vinegar is not too overwhelming and blends beautifully with the dish. The honey adds a sweet touch to offset the vinegar. So easy to make and because you parboil them, they roast in no time.

This recipe will serve 4 to 6 people who will delightedly sink their teeth into these potatoes’ crispy exterior.

Ingredients for Roasted Balsamic Potatoes:

8 small red potatoes
2 tablespoons olive oil
2 cloves garlic, chopped
1/2 cup balsamic vinegar
2 tablespoons honey
1/2 teaspoon baking soda
1 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper

Preheat oven to 450°.

Place cornstarch in boiling water.

Add the potatoes and boil for ten minutes, or until you can easily pierce it with a fork.

Pour the water out, and shake the pot with the potatoes in it until you easily see a buildup of starch on them.

In a medium-sized bowl, combine the balsamic vinegar and honey.

Drizzle olive oil over potatoes.

Place potatoes in bowl with honey-vinegar mixture.

Mix with garlic, salt, and pepper.

Line a baking sheet with parchment paper and place the potatoes in a single-layer white side up.

Place in oven to roast for 15 to 20 minutes, until the potatoes are nicely browned on top.

Serve warm.

It’s that simple!