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:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine.
2. Add the thyme, rosemary and nutmeg; toss well.
3. Cook and stir for 2-3 minutes or until potatoes are hot.
4. 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.
5. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
*I actually used yukon gold potatoes for this recipe and they tasted GREAT!
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:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine.
2. Add the thyme, rosemary and nutmeg; toss well.
3. Cook and stir for 2-3 minutes or until potatoes are hot.
4. 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.
5. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
*I actually used yukon gold potatoes for this recipe and they tasted GREAT!
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