Thursday, December 11, 2008

Balsamic Roasted Red Potatoes


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.

11 comments:

Emily said...

With all the herbs and garlic, these are bound to be delicious!
I love roasted potatoes and fries. Who doesn't?

Katherine Aucoin said...

Balsamic...I love cooking with balsamic vinegar! I rost potatoes very similar to your recipe minus the balsamic. I am trying this tomorrow nigh!

Pamela said...

Yummy...these sound really good.

The Blonde Duck said...

You can't go wrong with red potatoes and vinegar!

noble pig said...

These look wonderful, love the balsamic addition! I am a potato lover myself!

Lisa said...

Roasted potatoes go with any type of meat and I love that you added the vinegar.

Cheryl said...

Never thought of adding Balsamic, great idea!

Darius T. Williams said...

Really - how can you go wrong with this - this is a meal in and of itself - looks great!

Katie said...

I LOOOOOVe potato wedges and these look fantastic!

Pam said...

I am not a fan of rosemary (I know it's crazy) so I love that you used basil and oregano. Potatoes are one of my favorite foods and this recipe looks divine.

Natashya said...

These look great, reminds me that I have baking potatoes to use up in the basement...
I have a leftover balsamic vinaigrette - maybe I will use it on your spuds! Sounds like a great meal to me!