Balsamic Roasted Red Potatoes Recipe
"My family loves potatoes, and I fix them many different ways. This tasty
version is one of our favorites," says Bev Bosveld from Waupun, Wisconsin.
Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic
vinegar, these potatoes are sure to stand our at any meal.
This recipe is: Healthy
Diabetic Friendly
6 Servings
Prep: 10 min.
Bake: 40 min.
Ingredients
2 tablespoons olive 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
• In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through.
• Stir in the thyme, rosemary and nutmeg.
• Cook and stir for 2-3 minutes longer or until heated through.
• Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray.
• Bake at 400° 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.
Yield: 6 servings.
Nutritional Analysis: One serving (3/4 cup) equals 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein. Diabetic Exchanges: 2 starch, 1 fat.
Balsamic Roasted Red Potatoes published in Light & Tasty December/January 2003, p12
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