Balsamic Roasted Red Potatoes Recipes

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BALSAMIC ROASTED RED POTATOES



Balsamic Roasted Red Potatoes image

I found these on another site quite sometime ago But I think it originally came from Taste of Home magazine. They are a great way to dress up the usual boring potatoes, Easy to make and very tasty. You can add just about any seasoning you like.

Provided by Gail Herbest

Categories     Potatoes

Time 40m

Number Of Ingredients 10

2 Tbsp olive or canola oil
2 lb small red potatoes quartered
2 Tbsp crushed garlic, or 6 garlic cloves crushed
1 Tbsp chopped green onion
1 tsp dried thyme
1 tsp dried crushed rosemary
1/8 tsp ground nutmeg
1/4 c balsamic vinegar
3/4 tsp salt
1/4 tsp pepper

Steps:

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

THYME-ROASTED POTATOES WITH BALSAMIC VINEGAR



Thyme-Roasted Potatoes with Balsamic Vinegar image

Categories     Potato     Side     Roast     Low Fat     Thyme     Bon Appétit     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 6

Number Of Ingredients 6

2 pounds small red-skinned potatoes, scrubbed, halved
Olive oil-flavored nonstick vegetable oil spray
4 tablespoons chopped fresh thyme
2 teaspoons garlic salt
1 1/2 cups white or regular balsamic vinegar
3 tablespoons sugar

Steps:

  • Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
  • Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
  • Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

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