Roasted Balsamic New Potatoes

  • Prep 15 min
  • Total 50 min
  • Ingredients 9
  • Servings 8

Ingredients

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon dried rosemary leaves, crushed
  • 1/8 teaspoon ground nutmeg
  • 4 cloves garlic, finely chopped
  • 2 lb small red potatoes (about 17)
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher (coarse) salt
  • 1/8 teaspoon ground black pepper

Steps

  • 1
    Heat oven to 375°F.
  • 2
    In 1-cup measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic. Cut potatoes in half; spread on nonstick 15x10x1-inch pan. Drizzle with olive oil mixture; toss to coat.
  • 3
    Bake 30 to 35 minutes or until potatoes are golden and slightly crispy. Drizzle with balsamic vinegar; toss to coat. Bake 5 minutes longer. Sprinkle with salt and pepper.

  • A nonstick pan works best to prevent sticking. If using a regular pan, stir potatoes halfway through baking to help prevent sticking.
  • True balsamic vinegar comes from Modena in Northern Italy. Balsamic vinegar is made from sweet white grapes. The vinegar is aged. During that process, moisture evaporates, further thickening the vinegar and concentrating the flavor.

Nutrition Facts

Serving Size: 1 Serving
Calories
140
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
4%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
85mg
4%
Potassium
510mg
14%
Total Carbohydrate
21g
7%
Dietary Fiber
2g
9%
Sugars
2g
Protein
2g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
8%
8%
Calcium
2%
2%
Iron
8%
8%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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