Balsamic Roasted Red Potatoes |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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My family loves potatoes, and I fix them many different ways. This tasty version is one of our favorites, says Bev Bosveld from Waupun, Wisconsin. Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand our at any meal. Ingredients:
2 tablespoons olive 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 |
Directions:
1. In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through.
2. Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Bake at 400° 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. Yield: 6 servings.
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