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  • Writer's pictureElisa Juarez

Balsamic Roasted Fingerling Potatoes

By Kathy Strahs, posted on Cooking On the Side, April 27, 2011

Prep time: 15 min | Cook time: 40 min | Total time: 55 min

Yield: 4 servings


  • 1- 1/2 to 2 lbs. fingerling potatoes

  • 1-1/2 tablespoons extra virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 2 teaspoons chopped fresh thyme

  • 1/2 teaspoon coarse sea salt

  • 1/4 teaspoon black pepper

  • 2 teaspoons chopped fresh chives


1. Preheat the oven to 400°F.

2. Halve the fingerling potatoes (if some are especially small, you can leave them whole; you want them all to be about the same size in order to roast evenly).

3. In a large bowl, toss the potatoes with olive oil, balsamic vinegar, thyme, salt and pepper. Spread the potatoes onto a rimmed baking sheet. Roast 30-40 minutes until cooked through and crispy on the outside, stirring occasionally.

4. Garnish potatoes with chives before serving.

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