Balsamic & port baby potatoes

print recipe

It’s day 4 of my 24 Days of Christmas Potatoes and we’re getting boozy baaaby! I mean, If you don’t have an open bottle of port floating about, is it even Christmas?

It’s tradition in our house to stock up on sherry, port and even a cheeky bottle of Baileys before the big day and we always had at least 1/2 of each bottle left over after my Nan had been to visit. Always the nans innit? Anyway, I figured that instead of binning it, or attempting to finish them off myself again (terrible idea btw), I’d chuck it in with me spuds! Since making these balsamic & port roasted potatoes, this is all I’m gonna do with my leftover port from now on. It is BEAUTIFUL!

The sticky, sweet and boozy reduction coats your roasted baby potatoes in the love they deserve. Each roastie is both lovely and rich, yet not overpowering making them the perfect snack or side. And yeah, it’s a bit decadent but why not! It’s Christmas and I wanna go all out. I’d all greens back into my diet in 2024 huns x

For another 20 days of spuds, make sure you follow me on TikTok or Instagram.



metric imperial
  • 1.5lbs baby potatoes
  • 750g baby potatoes
  • Oil to roast
  • Oil to roast
  • 1 small red onion, diced
  • 1 small red onion, diced
  • 4 cloves garlic, chopped
  • 4 cloves garlic, chopped
  • 3.5oz balsamic vinegar
  • 100ml balsamic vinegar
  • 7oz Ruby port
  • 200ml Ruby port
  • 6 sprigs thyme
  • 6 sprigs thyme


  1. Preheat the oven to 180ºc/350ºf.
  2. Parboil the baby potatoes in salted water for 20 minutes with 3 sprigs of thyme.
  3. Drain and leave to steam dry.
  4. Put potatoes into a roasting dish and drizzle with oil. Season well with salt and pepper. Toss the potatoes in the oil and roast for 15 minutes, shaking half way.
  5. Make a reduction of the port, balsamic, thyme, red onion and garlic, season with salt and pepper and reduce until there is approximately 2 tbsp worth of liquid left.
  6. Return the potatoes to the oven for 15 minutes, then serve.