Balsamic Roasted Red Potatoes

I grew up on meat and potatoes, but have never been a really big meat eater. When I met Mike he was not a big meat either, but loved potatoes. So yes we eat a lot of potatoes in our house. Mike's favorite potato is baked; at least that is what I think. Now me on the other hand I love potatoes that are on the crispier side. I love to cut potatoes into bite sized pieces, toss them with olive oil and bake them or fry them until they are nice and crisp.

Even though Mike and I have our favorite ways to eat potatoes I am always in search of a new experience when it comes to potatoes. It is amazing to me all the different ways that these potatoes can be made. I found a recipe that was totally different than anything I had ever made before; something I probably would never have thought of making before my blogging days. But once again I decided to step out of my comfort zone and try a new experience. I am glad that I did,
 the potatoes turned out very tasty and Mike and I enjoyed them a lot.

This recipe is really simple to make and full of flavor. So if you are looking for a new way to make potatoes I hope that you will try this recipe.  Enjoy!

Balsamic Roasted Red Potatoes (Adapted from bakingbeauties.com)
Ingredients:
2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1tablespoon finely chopped 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:
1. In a large nonstick skillet, heat oil over medium-high heat. Add the 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.
2. Transfer to a 15 inch x 10 inch baking pan 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.


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