Roasted Balsamic Potatoes


(from Christiner’s recipe box)

Categories: potatoes


  • 3 Pounds Potatoes
  • 1 Pound Red Onions
  • 1 Cup Butter
  • Salt & Pepper To Taste
  • 6 Fresh Sage Leaves, Finely Chopped
  • 1/2 to 3/4 Cup Balsamic Vinegar
  • Fresh Parsley To Garnish


  1. Preheat the oven to 400 degrees F. Slice both the potatoes and onions thinly, about 1/4 inch thick. Melt the butter in a heavy skillet and add the potatoes and onions to it. Turn until everything is well coated. Cook, turning over occasionally until both the potatoes and onions have begun to take on a golden color, between 10 -15 minutes. Season with salt and pepper, and mix in the fresh sage leaves and half the vinegar.

  2. Place in an ovenproof dish and bake covered for 20 minutes. Remove the cover and add the remaining vinegar, and cook for another 20-30 minutes or until the potatoes are tender when pierced with a fork.

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