Thursday, October 10, 2013

Balsamic Roasted Red Potatoes

(originally made 10/24/2006)

Made an old family favorite today, WW Spicy Oven-Fried Chicken, and was looking for something to serve with it. I had red potatoes left from another dish, and I found this recipe waiting in my to-try file in Mastercook. We really enjoyed them. Have to admit, I didn't time the potatoes in the skillet, just left them while I prepped my chicken for the oven. Will definitely make these again!

Balsamic Roasted Red Potatoes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons olive or canola oil
2 pounds small red potatoes -- quartered
1 tablespoon finely chopped green onion
1 tablespoon minced garlic
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

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.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick 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.

NOTES : 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.

Source: Light & Tasty

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