Easy Herb Potatoes

    45 minutes

    This is a great side dish for a barbecued meal, or can be made in the oven as a side dish for dinner. If you want whole small potatoes, use Kipflers.

    24 people made this

    Serves: 5 

    • 2 tablespoons olive oil
    • 1 tablespoon balsamic vinegar
    • 1 teaspoon garlic salt
    • 1 teaspoon dried rosemary, crushed
    • 1/4 teaspoon ground black pepper
    • 2 small onions, wedged
    • 3 large carrots, sliced diagonally
    • 2 red potatoes, chopped

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Heat a barbecue to a high heat, or preheat oven to 200C.
    2. In a 20x30cm baking dish combine olive oil, vinegar, garlic salt, rosemary and ground black pepper. Place carrots, potatoes and onions into the dish and toss to coat.
    3. Bake or grill, turning occasionally, until tender (approximately 40 minutes).

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    Reviews in English (19)


    Really good. I didn't have any Vidalia onions, so just used a regular white onion. Still very good. I also added chopped garlic rather than garlic salt and added a little extra salt. I will make again for sure. the vinegar adds a really nice slightly sweet touch to the dish.  -  09 Mar 2003  (Review from Allrecipes USA and Canada)


    This was alright. I wan't crazy about it, but my husband was!!  -  01 Oct 2002  (Review from Allrecipes USA and Canada)


    This is a really nice, easy-to-put-together recipe. I used fingerling potatoes instead of the red potatoes called for, and just pricked them instead of slicing. I also used a tablespoon of fresh rosemary instead of the dried, because I had it on hand and I like to use fresh herbs whenever possible. I'm not a big fan of balsamic vinegar, so I used regular white vinegar instead. I'm not so sure I liked the taste of the vinegar in here...I would probably skip it next time I make this. But of course, that's a personal preference, since I don't like the taste of balsamic vinegar. I also found that it took longer to bake than the 40 minutes specified in the recipe. Other than that, this is a great recipe, and I will probably make it again. Thanks for sharing1  -  21 Sep 2010  (Review from Allrecipes USA and Canada)