It's Always Thyme For Potatoes! |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 2 |
|
Gotta' love 'em... This version (roasted with skin on for extra vitamins) gets a little sweetness from the nutmeg & balsamic vinegar, a little savory-ness from the herbs, and a little spiciness from the chipotle cheddar cheese melted over the top. Read more . Lots of flavors going on in one simple recipe! Ingredients:
1 tablespoon olive oil |
3 medium size russet potatoes, cubed |
(red potatoes work very well for this, too.) |
3-4 green onions, sliced |
1/2 tsp garlic powder |
1 teaspoon dried thyme |
1/8 teaspoon ground nutmeg |
1 tblsp balsamic vinegar |
salt and pepper to taste |
fresh parsley, snipped |
fresh cilantro, snipped |
chipotle-cheddar cheese, shredded (i used sargento bistro blend) |
Directions:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic, thyme and nutmeg; toss to combine. Cook and stir for 5 minutes or until potatoes are hot.
2. Transfer to a baking pan coated with nonstick cooking spray (using one with sides helps with stirring the potatoes as they bake). Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender, stirring once or twice.
3. Sprinkle with the balsamic vinegar, salt and pepper, fresh parsley and ciilantro; toss well. Bake 10 minutes longer or until potatoes are tender.
4. Top the potatoes with the chipotle-cheddar cheese blend (or any other cheese or blend you prefer) and continue baking until cheese is melted.
|
|