Easy Balsamic Roasted Red Potatoes Recipe

Ingredient

• 2 tablespoons olive oil extra virgin
• 1½ pounds red potatoes halved
• 1 onion ¾-inch wedges
• 1 red pepper ½-inch strips
• ¼ cup balsamic vinegar
• 1 teaspoon thyme leaves dried
• ¼ teaspoon salt
• ⅛ teaspoon black pepper
• 2 tablespoons Italian flat-leaf parsley fresh and finely chopped

Instruction

• Preheat the oven to 400°F/205°C. Place one oven grate at the bottom and one in the middle of the oven.
• Spray a baking dish or roasting pan, at least 9 by 13 inches, with cooking spray.
• Transfer the sliced potatoes, onion and red pepper to your roasting pan or baking dish. 
• Add the olive oil and toss together for a few minutes ensuring all are well coated with the oil. Arrange in a single layer. 
• Cover with a piece of aluminum foil and bake on the bottom oven grate for 30 minutes. 
• While the potatoes and vegetables are roasting in the oven, let’s prepare the marinade.
• In a small bowl, whisk together the balsamic vinegar, dried thyme, salt and freshly ground pepper. Set aside for now.
• After 30 minutes, increase the oven temperature to 450°F/230°C.
• Remove the foil, add the balsamic marinade and toss gently together. Ensure the potatoes have the cut side down.
• Return the dish to the oven and place it on the middle grate. Roast for approximately 30-40 minutes or until the potatoes are golden and crispy on the edges. Gently toss the vegetables a few times as they are roasting in the oven. 
• Remove from the oven, transfer to a serving dish and garnish with the chopped fresh flat-leaf Italian parsley. 

Notes