Reviewed: Jul. 18, 2008

These were great, everyone thought so.

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Stacy G

Cooking Level: Expert

Home Town: San Antonio, Texas, USA

Living In: Sacramento, California, USA

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Reviewed: Jul. 17, 2008

Very flavorful, and an easy way to serve potatos for a dinner party since it doesn't require any last minute preparation. I served this with another recipe from here - Balsamic and Rosemary Grilled Salmon so the flavors would carry over between the two dishes.

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Jan C

Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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Reviewed: Jul. 14, 2008

My family really liked this recipe! My daughter thought the six cloves of garlic was too much but everyone else thought the taste was good. Personally, I will probably put in more balsamic vinegar next time just because I am a fan. Thanks!

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Annabanana

Cooking Level: Intermediate

Home Town: Connersville, Indiana, USA

Living In: Indianapolis, Indiana, USA

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Reviewed: Jul. 13, 2008

this is excellent. i used "new" baby potatoes and instead of frying the potatoes first as the recipe suggests, i put them into a preheated 500 f oven for the first 15 min of the cooking time and then i lowered the temp to 400 f. i find this technique ensures you get a crispy exterior and carmelizes the sugars in the vinegar and potatoes(plus it saves washing another pan!). i also line my pan with parchement paper. everything still browns wonderfully and there is no sticking to the pan.

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paulale000

Cooking Level: Intermediate

Home Town: Perth, Ontario, Canada

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Reviewed: Jul. 12, 2008

This is a really tasty recipe for red potato wedges. The initial frying really brings out the flavor of the potatoes with the onion and garlic and then the final cooking with the vinegar, salt and pepper adds just the right amount of flavor. The balsamic vinegar adds the perfect touch to a great potato recipe. I did add a little paprika to the wedges (for the last 8 minutes) to add a little color but will do this again with only 1 or 2 minutes remaining as the reddish color disappeared over the 8 minutes.

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Mac

Cooking Level: Intermediate

Home Town: Akron, Ohio, USA

Living In: Greenville, South Carolina, USA

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Reviewed: Jun. 30, 2008

These were very very good. I made them exactly as the recipe stated and everybody loved them!!

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NIKKI902

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Reviewed: Jun. 26, 2008

A hit when the family gathers for dinner.

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Snowflake

Cooking Level: Expert

Home Town: Pickering, Ontario, Canada

Living In: Oshawa, Ontario, Canada

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Reviewed: Jun. 25, 2008

I really wanted to like these more then I did. They smelled fantastic while cooking but kinda blah in taste for me. They need something more, perhaps some red pepper to kick them up a notch. My significant other, didn't like them at all. Perhaps some tweaking and this will be something for when the other isn't around.

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Lu

Cooking Level: Expert

Home Town: Green Bay, Wisconsin, USA

Living In: Shiocton, Wisconsin, USA

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Reviewed: Jun. 20, 2008

FABULOUS! Made with Brandy Flamed Steak and it was delicious!

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annabanana23

Home Town: Dekalb, Illinois, USA

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Reviewed: Jun. 15, 2008

I made these for dinner last weekend and the vinegar seemed to overpower the potatoes. It was too potent so I added 1T of sugar and tossed the potatoes back into the pan put them back in for 5 minutes and they turned out more carmelized and less bitter. Will make again. Thanks for sharing.

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VIRTUALESLIE

Cooking Level: Intermediate

Home Town: Charleston, West Virginia, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Jun. 13, 2008

Wow! This recipe is amazing!!!!!

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Jennw/4

Cooking Level: Expert

Living In: Waupun, Wisconsin, USA

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Reviewed: Jun. 8, 2008

Yummy! Came out perfect.

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Shannon

Home Town: Los Angeles, California, USA

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Reviewed: Jun. 4, 2008

Very good. I only had small yellow potatoes on hand and didn't have green onions. However, it turned out great. Will definitely make again!

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sleepingKelly

Cooking Level: Expert

Home Town: Mountain Home, Arkansas, USA

Living In: Nashville, Tennessee, USA

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Reviewed: May 26, 2008

I was entertaining and made these to go with Steak and lobster. No changes to the recipe. Everyone loved them and my guests left with the recipe in hand.

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GCPate

Cooking Level: Intermediate

Home Town: Santa Ana, California, USA

Living In: Jacksonville, Florida, USA

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Reviewed: May 21, 2008

I used regular potatoes and onion since that's what I had, and I also used fresh herbs. We both liked these as a nice change from ordinary herb roasted potatoes, and I will probably make them again.

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Mallinda

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA

Living In: Mobile, Alabama, USA

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Reviewed: May 13, 2008

These are really great! Every time I make them I get loads of compliments on them, they come across as fancy and difficult but they really aren't hard to make at all!

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ETAINL

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Reviewed: May 12, 2008

I thought it was a bit too vinegary. But the potatoes still went over very well at our Mother's Day dinner. Next time I'll still use the vinegar, just a bit less of it. I also used Yukon Gold potatoes because I didn't have any red ones on hand. Pretty good, overall.

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allison

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

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Reviewed: May 5, 2008

These were pretty good. I added veggies to go with the potatoes -red onion, bell pepper, baby carrots & sweet potato. Very good side with our steak dinner!

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Missy

Cooking Level: Intermediate

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Reviewed: Apr. 25, 2008

Delicious. I cut back a bit on the balsamic vinegar and it was perfect.

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Juani

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Reviewed: Apr. 16, 2008

Nice easy side dish with a ton of flavour from the balsamic, mmmm! I used a shallot instead of green onion as that was all I had. Also only baked in the oven (no stovetop) since I was baking Oregano-Lemon Chicken (from this site). Nice change to your standard roasted potatoes

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