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Balsamic Roasted Red Potatoes

 Balsamic Roasted Red Potatoes
"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.
6 ServingsPrep: 10 min. Bake: 40 min.


  • 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


  • 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.
  • 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.
Nutritional Facts: One serving (3/4 cup) equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium,

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Balsamic Roasted Red Potatoes (continued)

Nutritional Facts: 33 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.