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Chili Balsamic Glazed Roasted Red Potatoes

Hi Ya! Friends, today I’m sharing a super tasty recipe for Chili Balsamic Glazed Roasted Red Potatoes with you. The idea came when I was browsing HomeGoods and found an amazing balsamic vinegar in a sweet chili infused flavor. I really love roasting my vegetables — they always taste so good afterwards — especially potatoes, they’re just amazing when roasted and become so fluffy on the inside and just perfectly yummy on the outside thanks to all the amazing chili balsamic glaze.

f you're looking for a new way to cook red potatoes, this recipe perfectly combines sweet and spicy. The roasted and glazed red potatoes are easy to make and will quickly become a family favorite side dish. This recipe for Chili Balsamic Glazed Roasted Red Potatoes makes great leftovers too!
Chili Balsamic Glazed Roasted Red Potatoes

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Ingredients:

  • ⅓ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon minced garlic
  • 1 tablespoon red pepper chili flakes (I use Aleppo Turkish Chili Pepper for Milder Heat)
  • salt and ground black pepper to taste
  • 3 pounds red potatoes (small potatoes, cut in half, large potatoes cut in quarters.)
  • 2 tablespoons sweet balsamic vinegar
  • 1/3 cup thinly sliced scallion, green part is best.

Instructions for Chili Balsamic Roasted Potatoes

  • Preheat oven to 400 degrees F (200 degrees C).
  • Line a baking sheet with aluminum foil.
  • Whisk olive oil, 3 tablespoons balsamic vinegar, honey or maple syrup, minced, salt, and black pepper together in a large bowl.
  • Stir potatoes into vinegar mixture; toss to coat. Spread potatoes over prepared baking sheet.Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
  • Remove potatoes from oven and gently turn flat sides up.
  • Return to oven. Set oven to broil. 
  • Allow potatoes to broil just long enough to create a beautiful roasted golden brown.
  • Remove from oven.
  • Plate and finish with 2 tablespoons balsamic vinegar and a scatter of the thinly sliced green onions. Serve immediately.
Chili Balsamic Glazed Roasted Red Potatoes Recipe with notes

Serving Tips for Chili Roasted Potatoes

  • Like a little extra heat? Finish with an extra sprinkle of dried chili pepper flakes.
  • Serve these roasted potatoes with your favorite meat and enjoy a delicious dinner. Chili and balsamic add a pleasant touch of sweet and spice to make these potatoes taste amazing!

Other recipes you will enjoy!

  1. Easy Creamy Mashed Potatoes
  2. Roasted Spicy Green Beans
  3. Lebanese Inspired Potato Salad

Enjoy The Roasted Potato Recipe

This Chili Balsamic Glazed Roasted Red Potatoes recipe is a super delicious and healthy way to enjoy roasted potatoes. I hope you will try it!

Yield: 8

Chili Balsamic Glazed Roasted Red Potatoes

Chili Balsamic Glazed Roasted Red Potatoes
Prep Time 5 minutes
Cook Time 30 minutes

Ingredients

  • ⅓ cup olive oil
  • 3 tablespoons balsamic vinegar
  • 1 tablespoons honey or maple syrup
  • 1 clove garlic, minced
  • 1 tablespoon red pepper chili flakes ( use Ailipepo Pepper for Milder Heat)
  • salt and ground black pepper to taste
  • 3 pounds red potatoes (smaller potatoes, cut in half, largeer cut in quarters.)
  • 2 tablespoons sweet balsamic vinegar
  • 1/3 cup thinly sliced scallion, green part is best.

Instructions

    1. Preheat oven to 400 degrees F (200 degrees C).
    2. Line a baking sheet with aluminum foil.
    3. Whisk olive oil, 3 tablespoons balsamic vinegar, honey, paprika, garlic, salt, and black pepper together in a large bowl.
    4. Stir potatoes into vinegar mixture; toss to coat. Spread potatoes over prepared baking sheet.Bake in preheated oven until potatoes are easily pierced with a fork, 30 to 40 minutes.
    5. Remove potatoes from oven and gently turn flat sides up.
    6. Return to oven. Set oven to broil. 
    7. Allow potatoes to broil just long enough to create a beautiful roasted golden brown.
    8. Remove from oven.
    9. Plate and finish with 2 tablespoons balsamic vinegar and a scatter of the thinly sliced green onions.  Serve immediately.

Notes

If you can find a good red potato, simple switch out for yukon. My potato size is usually around the size of a tangerine or clementine. Never bigger than a tennis ball. Hope that helps!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 258Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 97mgCarbohydrates: 40gFiber: 3gSugar: 8gProtein: 4g

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