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Roasted Balsamic New Potatoes

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15 min prep time
50 min total time
9 ingredients
8 servings

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Try These Next

Looking for a hearty side dish? Then check out this roasted potatoes recipe - ready in less than an hour!

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.

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.

Expert Tips

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 Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 140
Calories from Fat: 45

% Daily Value

Total Fat: 5g; 8%
Saturated Fat 1g 4% Trans Fat 0g
Cholesterol: 0mg; 0%
Sodium: 85mg; 4%
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.

Comments + Recipe Twists

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