Sunday, January 15, 2012

Balsamic Roasted Potatoes

  • I have been continuing to try to cook overall more healthy.  I have been doing good for the most part, taking out lots of creamy, greasy, and fatty things and replacing them with fresher ingredients.    
  • One way I have tried to do this is take out side dishes that are creamy and have lots of sauce on them and replacing it with spices to pack a great flavor to many foods.

  • These potatoes are a good side dish to have alongside chicken, ham,  or beef.  You won't be disappointed!

  • Balsamic Roasted Potatoes

  • 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

  • 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 nonstick cooking spray. Bake at 400 degrees F 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.

  • Recipe Source:  All Recipes

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