I had a large bag of potatoes that I needed to do something with and quick. They were at the point of growing "eyes." Not pretty when that happens. I really don't know how they even lasted as long as they have around here. I love potatoes and could eat fries every night (but I restrain myself). Anyhow, I came across this recipe the other day at allrecipes. I'll tell you that since I discovered the world of food blogging I rarely look at my poor cookbooks. And believe me, there are a lot of them around here. My husband collects cookbooks (that is a story for another post though - it would be a long one!). These days it seems that most of my recipes come from somewhere on the net, be it another food blog or recipe site. It's not that I don't read my cookbooks anymore because I do. I just seem to get distracted by recipes and pictures of food on the net. I just want to make what I see right away!!!! Almost like a form of ADD cooking!!! Getting back to the potatoes they are very good. I didn't have thyme or rosemary on hand (seems like everything BUT that) so I used basil and oregano instead. I also omitted the nutmeg since I didn't know how that would taste with the two spices I substituted. These are definitely woth trying to see if you like them.
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered (I used baking potatoes)
1 tablespoon finely chopped green onion
6 cloves garlic, minced
1 teaspoon dried rosemary, crushed (I used basil)
1 teaspoon dried thyme (I used oregano)
1/8 teaspoon nutmeg (I omitted this)
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 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 x 10 x 1 in. baking sheet 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.