suggestions for main served with balsamic roast potatoes??

Joined Jan 3, 2011
I'm new here, In a bit of a pickle because I'm cooking for the in laws this week and can't decide what to make. i really want to try out a balsamic roasted red potatoe recipe i found online but can't think of anything to serve with them so that it won't be too dry but i don't really know what sauce/main dish would compliment these taters!! i was thinking of using chicken, fairly solid, everyone likes it, so if anyone could suggest something that would compliment balsamic potatoes please let me know!




Staff member
Joined Mar 29, 2002
Braised chicken seasoned with rosemary (and garlic). Rosemary and balsamic marry well to my tastebuds.
Joined Feb 1, 2007
Welcome to Cheftalk, NoMoe.

My first question is, do you really want to try a new recipe when entertaining your in-laws? Especially one you downloaded from a recipe site?

That aside, I think even a roast chicken would work. It's hard to beat chicken and taters in any form. As Phil suggests, however, I would kick up the bird a little with rosemary or even tarragon to compliment the balsomic.

Another possibility: lamb chops. In this case I would opt for loin cut chops, rather than the lollipops, and perhaps use a pecan crust on them.
Joined Apr 3, 2008
can't go wrong with meat and potatoes. I would have said a nice roast beef but a good roast chicken is always second in my book. give us a post of the Balsamic Potato recipe and we will see if we can spot any issues with the recipe before you try it.
Joined Aug 14, 2010
(6) Crispy Cornish Hens -

In each bird cavity put a clove  of garlic, tsp of  tarragon, and some S&P. .   Heat a  baste  of  3/4  c each white  wine,( I like white port) & melted butter, 1 TB tarragon.     Rub birds with garlic salt, roast in preheated 400 oven in a  flat, SHALLOW not crowd.... for 1 hour or til crispy and golden and a wing twists easily, basting often with the  marinade.   Serve with drippings....... yum.      Besides being  fabulous tasting , nice presentation for guests. 
Joined Feb 26, 2007
I was thinking a slow cooked leg of lamb studded with rosemary and slivers of garlic.  If you have a meat thermometer all the better.  Bung it into the thickest part of the meat, careful not to touch the bone.  A nice bed of carrots, onions, and maybe parsnips, rutabaga and celery.  Drain off the juices (clear off some of the fat with a spoon if you don't like it) and while the meat rests under a tent of foil (i.e. just loosely covered) reduce the pan juices with a little red wine.  It really would suit, if you are confident with lamb.

If you don't have a meat themometer, pierce a thick part of the lamb with a knife or a skewer.  Red juice = not done.  Clear juice = done.

Roast chicken is always a good choice, as mentioned by others.
Top Bottom