Recipe: Oven Baked Potatoes with Balsamic and Thyme


An interesting dish, beautiful and warming. The vinegar evaporates down and loses some of its acidity. I cooked it recently to eat with a green undressed salad and tomatoes. Heavenly.

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Potatoes, Oven Baked with Balsamic Vinegar and Thyme | Heat in The Kitchen |

Potatoes, Oven Baked with Balsamic Vinegar and Thyme

I eat this on its own, perhaps with a light green salad, for brunch on weekends. I have made it with the addition of carrots and Jerusalem Artichokes and it is delicious. I like to use rosemary rather than thyme, especially on Sundays, as it scents the whole house!

 It is slightly acidic in flavour, from the balsamic vinegar. Choose the best quality balsamic, it will make all the difference.

1.3 kg waxy potatoes, peeled 700g red onions 225 g butter
large bunch fresh thyme or rosemary 120 – 150 ml balsamic vinegar salt, freshly ground black pepper

Preheat the oven to 200 degrees C.

Slice the potatoes lengthwise to about 1cm thick. Trim the root end of the onions, but don’t remove them completely as they will keep the onion intact. Cut the onions in half vertically, then into eighths. They should be the same thickness as the potatoes.

Melt the butter in a large ovenproof dish or frying pan, and add the onions and potatoes. Fry, shaking and turning to that the vegetables become coated with the butter and have taken on a little colour – about 10 – 15 minutes. Season with salt and pepper, add the thyme or rosemary and stir in half of the balsamic vinegar.

Cover the pan with foil and bake in the preheated oven for 20 minutes. Remove the foil, and stir in the remaining balsamic. Either bake without the foil lid for another 20 – 30 minutes for a crisp topped potato dish, or replace the foil lid and bake for another 20 minutes for a softer, baked texture. In either case, the potatoes have taken on the colour of the balsamic vinegar.

Season and enjoy!


Potatoes, Oven Baked with Balsamic Vinegar and Thyme | Heat in The Kitchen |

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