Vegan Baked Red Potatoes with Onions & Balsamic Vinegar

The onions in this recipe become caramelized while the balsamic vinegar adds a nice tartness to the crispy potatoes.  

  • 3 Small red potatoes, half larger ones
  •     2 cloves garlic, sliced
  •     1 small onion, quartered
  •     1 tablespoon olive oil
  •     White balsamic vinegar or any vinegar choice 
  •     Salt and pepper

Preheat oven 400°F (205°C).  Place potatoes, garlic and onions on small baking sheet and lightly toss with oil. Drizzle white balsamic vinegar over top and add salt and pepper to taste.  Bake uncovered until potatoes are tender when pierced. Cook for around 30 minutes or less if potatoes are small.


Crispy Red Potatoes with Sweet Roasted Garlic  

  •  6 red potatoes, cut into chunks or wedges
  •     6 cloves of garlic, unpeeled
  •     2 teaspoons olive oil
  •     1 tablespoon fresh chives, sniped
  •     Garlic salt, to taste 
  •     Fresh ground pepper

Place potatoes and garlic cloves on small baking sheet. Lightly toss with oil, salt and pepper. Bake uncovered until potatoes are tender when pierced and are golden brown in color around 30–45 minute, depending on size of potatoes. Flip potatoes around with spatula a couple of times during cooking.  Remove from oven when done. Take garlic cloves and clip off one end with kitchen scissors. Squeeze roasted garlic out of each clove onto potatoes. Mix and toss until potatoes are partially covered. Add chives and toss again. Check for salt and pepper and serve hot.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.