Balsamic Roasted Red Potatoes Recipe

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Balsamic Roasted Red Potatoes Recipe

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5 4 4
Publisher Photo
"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.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Bake: 40 min.

Ingredients

  • 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

Directions

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.
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.
Originally published as Balsamic Roasted Red Potatoes in Light & Tasty December/January 2003, p12

Nutritional Facts

3/4 cup: 184 calories, 5g fat (1g saturated fat), 0 cholesterol, 306mg sodium, 33g carbohydrate (0 sugars, 3g fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

  • 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 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.
Originally published as Balsamic Roasted Red Potatoes in Light & Tasty December/January 2003, p12

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Reviews forBalsamic Roasted Red Potatoes

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JCV4 User ID: 628113 256666
Reviewed Nov. 11, 2016

"These potatoes are great. I added garlic, too. Love the balsamic!"

MY REVIEW
s_pants User ID: 174050 227543
Reviewed Jun. 6, 2015

"I loved these potatoes! The balsamic gave it a strong flavor...would not want all the time, but nice for a change."

MY REVIEW
jmkasprak User ID: 2880256 132487
Reviewed Apr. 17, 2012

"These potatoes were excellent. I substituted a large yellow pepper for a few of the potatoes to add some more veggies to our meal. The only issue I had was the potatoes started to stick in the skillet so I used a little white wine to deglaze the pan and make sure the seasonings went with the potatoes and were not left behind in the pan."

MY REVIEW
alioop3946 User ID: 5422767 205258
Reviewed Oct. 24, 2011

"We love Balsamic Vinegar on almost anything in my family. The flavor in these potatoes is amazing. It gives me another option on the potato side dish! Love it!"

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