Monday, May 21, 2012
I have said before, I love potatoes. I think it is in my DNA (being part Irish and all). So when I saw this recipe for Balsamic Roasted Potatoes, I just knew I had to try it. You see, along with my love of the tuber, I have developed a deep abiding love for balsamic vinegar.
Back to the potatoes, I liked them...ALOT! D...not as much. I do think that next time we make them, I will add some fresh minced rosemary to the mix and up the amount of thyme. I felt like the 2 teaspoons of thyme just didn't have enough punch to hold up against the balsamic.
Balsamic Roasted Potatoes
(Source: Proceed with Caution)
1.5 lbs Yukon gold potatoes, cut into small pieces
3/4 C chicken broth
1/4 C balsamic vinegar
2 tsp dried thyme
Salt and fresh ground pepper
Preheat oven to 425 degrees.
In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, thyme; season with salt and pepper.
Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.