I thought this recipe was okay. I would make it again, but I didn't love it.
Balsamic-Roasted New Potatoes
Dried thyme may be substituted for fresh thyme.
Yield: Makes 6 servings
Recipe from
More From Southern Living
Recipe Time
Prep Time:
Bake:
45 Minutes
Nutritional Information
Amount per serving
- Calories: 132
- Calories from fat: 13%
- Fat: 1.9g
- Saturated fat: 0.2g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.2g
- Protein: 2.9g
- Carbohydrate: 25.5g
- Fiber: 2.6g
- Cholesterol: 0.0mg
- Iron: 1.2mg
- Sodium: 168mg
- Calcium: 16mg
Ingredients
- 2 teaspoons olive oil
- 2 teaspoons minced garlic
- 1 teaspoon chopped fresh thyme*
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 2 pounds small new potatoes, quartered
- 3 tablespoons balsamic vinegar, divided
- Vegetable cooking spray
Preparation
- 1. Stir together first 5 ingredients in a large bowl or large zip-top plastic bag; add potatoes. Drizzle with 2 Tbsp. balsamic vinegar, and stir or shake well to coat. Arrange potatoes in an aluminum foil-lined jelly-roll pan coated with cooking spray.
- 2. Bake, uncovered, at 450° for 45 minutes or until potatoes are tender, stirring once. Drizzle with remaining 1 Tbsp. vinegar, and toss well. Serve immediately.
- *1/4 tsp. dried thyme may be substituted for fresh thyme.
Balsamic-Roasted New Potatoes Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- CONVENIENCE: Entertaining, Quick/Easy, 5 Ingredients or Less
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Calorie, Low Cholesterol, Low Fat, Low Saturated Fat
- COOKING METHOD: Bake
- OCCASION: Spring, Summer
- PUBLICATION: Southern Living
More Recipes for Side Dishes/Vegetables
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Roasted Vegetable Loaded Potatoes
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