My family is no stranger to potatoes. My dad actually grew up on a rural potato farm in Norway and to say that potatoes are his favorite food would be a huge understatement. That man lives for potatoes.
My mom has mastered the art of microwaving potatoes since he eats them so often and nothing gets him happier than a cold potato to eat in the morning as he reads his newspaper. And no, I’m not kidding!
It isn’t a strange sight for me to see him at 6 a.m with a latte, the morning news, and a potato in his hand. I was home from my college for the holidays when I created this recipe, and he promptly devoured the entire pound of potatoes after I pulled them out of the oven and shot a few pictures.
So trust me on this one, we know good potato recipes!
I’ve always been a huge side dish fan, and nothing fits the bill more than a good potato dish. This recipe is tied in my ranking of best potato side dishes with mashed potatoes (no one can deny the fluffy, buttery goodness), but are on the healthier side in that they use fresh herbs to season them and olive oil as the main healthy fat.
I know a lot of us are still recovering from the Christmas eating festivities, so these potatoes are a fantastic way to still eat the foods you love while maintaining a healthy lifestyle and reaching those New Year’s Resolutions.
They pack a ton of flavor without all the heavy calories can weigh you down with most potato dishes!
One of my favorite things about this recipe is how it combines both sweet and salty flavors into one dish. The flavor pairing is one of my all-time favorites since I always have a hard time choosing between them.
Why not have both? Just a little honey mixed into the balsamic vinaigrette take this side dish to a whole new level and left me pleasantly surprised when I sampled a bite fresh out of the oven.
My mouth was met with a potato that was soft and delicious on the inside, while crispy on the outside and I couldn’t help but do a happy little foodie jig around my kitchen. Hooray for good food!
While my dad was able to take on the entire recipe for dinner by himself, I know that most of us aren’t quite that obsessive about potatoes. This recipe is wonderful for any type of side dish and would go fantastically with steak, a salad, or with your Sunday brunch.
I’m currently sitting in Tokyo on a family vacation and am dreaming about an American breakfast- one filled with loads of scrambled eggs, bacon, and yup, you guess it! These potatoes.
I guess this girl can only survive on sushi and mochi for so long before she starts craving her favorite type of comfort food!
Are you getting hungry yet looking at all of these photos? I sure am! You’re in luck, though, since this recipe couldn’t be easier and is great for new cooks who are trying to expand their cooking repertoire.
Simply cut up your baby Dutch potatoes and mix them with olive oil and salt and pepper and pop them into the oven. While they’re doing their thaaang and cooking away, mix together the olive oil, balsamic vinaigrette, honey, garlic salt, and salt and pepper to taste.
Take out the potatoes, pour on the olive oil mixture, and voila! You are good to go and are well on your way down to flavor town.
- 1 lb baby Dutch potatoes, cut in half
- 1½ tbsp olive oil
- 2 tbsp olive oil
- 1 tbsp balsamic vinegar
- ½ tbsp honey
- ½ tsp paprika
- ¼ tsp garlic salt
- ¼ tsp fresh rosemary, roughly chopped
- Mix the potatoes with the 1½ tbsp olive oil and salt and pepper to taste. Place on a baking sheet and bake at 400 degrees for 30 minutes or until a fork is easily able to pierce the potatoes.
- While the potatoes are cooking, whisk together the remaining 2 tbsp olive oil, balsamic vinegar, honey, paprika, garlic salt, and fresh rosemary.
- When the potatoes are done, remove them form the oven and drizzle on the vinaigrette. Mix the potatoes so that they are evenly coated.
- Serve hot!