Saturday, December 31, 2011

Recipe - Balsamic Roasted Red Potatoes

Balsamic Roasted Red Potatoes

  • 2 tablespoons olive or canola oil
  • 2 pounds small red potatoes, quartered
  • 1 tablespoon finely chopped green onion
  • 6 garlic cloves, minced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary, crushed
  • 1/8 teaspoon ground nutmeg
  • 1/4 cup balsamic vinegar
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
  2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.

MY NOTES: I could not find small red potatoes, so I made do with larger red ones, cutting each into eight large wedges. I did not use fresh garlic cloves, but the minced type in a jar. We never use herbs in our cooking and they were sooooooo expensive to buy for only needing a little for this recipe. I was surprised to find a spice "kit"  for Chicken Cacciatore - it had two of the herbs this recipe called for ! Granted, it was only 1/2 teaspoon each, but it was more than enough for us since we are not used to them. Also, I reduced the balsamic to 1/8 cup and omitted the nutmeg. Most pieces of potato had no balsamic flavor because I used so little, those that did had a nice zing to them and I rather liked it. Now I need to find more recipes that use it since I have an entire bottle of it leftover!

1 comment:

  1. Another yummy recipe! Balsamic vinegar is really good on lots of roasted veggies and also lightly sprinkled on salads as well.
    I got tired of throwing away old spices that cost a small fortune and started growing my own. Thyme practically takes care of itself and I can either use it fresh or dry some for the winter. Rosemary needs to be brought inside during our winters, but also does pretty well. I love the fact that if I don't use all of the sprigs that I dried, I will have an abundant supply come spring! It is amazing the difference the fresh herbs make when roasting foods!


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