Where I come from, we go heavier on the oil, with a few drops of balsamic for flavor. But Gradon proceeded to flood the dish with vinegar until it was black. I remember watching him dunk that dense chunk of bread with pure balsamic vinegar—utterly drenching it. It really threw me for loop watching him down the bread like that.
The great thing about these potatoes is that they have enough balsamic vinegar to pack a punch, without overwhelming the palate. They're smothered in an array of spices as well as onion and garlic.
These potatoes make for a delicious and pretty side dish. The edges crisp up and deliver a wonderful flavor. They taste fantastic and you will love them!
Balsamic Roasted Red Potatoes
Adapted from The Baking Beauties