Paprika and Balsamic Roasted Potatoes
Serves: 3-4 servings
  • 2-3 medium size potatoes
  • 2 medium size sweet potatoes, yellow and orange
  • 1 medium size beet
  • 1 green pepper
  • 3-4 small tomatoes
  • 4-5 shallots
  • 5 cloves of garlic
  • ¼ olive oil
  • 2-3 tbsp balsamic vinegar
  • ¼ red wine
  • 1 tbsp cumin
  • pepper to taste
  • 1-2 tsp oregano
  • ½ tsp smoked paprika
  • ½ tbsp paprika
  • 4-5 leaves of basil, chopped
  1. Preheat oven to 375° F / 190° C.
  2. In a big bowl mix the oil, salt, pepper, balsamic vinegar, red wine and all the spices. Pour all your veggies in and toss until everything is well covered by oil and stuff.
  3. Pour all the contents of the bowl in a deep baking dish (all the liquid as well not only potatoes) or if you have too many potatoes like I did, use a turkey roasting pan (works just fine).
  4. Add the chopped basil and bake for one hour to one hour and a half or until the potatoes are done (you should check them with a fork). Just before you take them out, switch oven on broil at 450° F / 230° C and bake for another 5 minutes to get potatoes a bit crispy (but watch so you don't burn them).
  5. Enjoy!
Recipe by CookingGlory at