Recipe by Shushy Turin

Balsamic Roasted Potatoes and Shallots

Balsamic Roasted Potatoes and Shallots add or remove this to/from your favorites
Parve Parve
Easy Easy
8 Servings

No Allergens specified

I love to have at least one dish on my table that is fairly simple to make yet super intense in flavor. I was so thrilled when I saw Tuscanini put out this glaze because, honestly, it means I no longer have to make my own secret flavor weapon to amp up my dishes. With a sweet, sticky umami flavor this glaze makes anything addictive. My taste testers couldn’t stop popping these tiny potatoes into their mouths. Because it literally takes less than five minutes to put together, it’s now on my regular weeknight rotation and no one is complaining.


Main ingredients

  • 3–4 tablespoons Gefen Olive Oil

  • 2 pounds fingerling or small Yukon gold potatoes, skin on, scrubbed

  • 6 shallots, peeled

  • 3–4 fresh sprigs thyme (leaves only)


Prepare the Potatoes and Shallots


Preheat the oven to 400 degrees Fahrenheit.


Toss the olive oil with the shallots and potatoes and place on a large cooking sheet or baking pan. Sprinkle the fresh thyme over the potatoes and drizzle the balsamic glaze over as well. Toss again to coat. Sprinkle with salt and pepper and bake uncovered for 40 minutes. Halfway through cooking toss the potatoes to ensure even browning. Bake until fork tender and crispy golden brown.


Remove from oven and sprinkle with a dash more salt and pepper and drizzle with balsamic glaze as desired. Serve piping hot.


Can be prepared and reheated up to three days in advance. Store covered in the fridge and reheat uncovered till warmed through.


Sponsored by Tuscanini

Balsamic Roasted Potatoes and Shallots

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