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Fresh garlic and
fresh thyme add great flavor to these roasted
potatoes...
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2
tsp |
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olive oil |
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2
tsp |
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minced garlic |
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1
tsp |
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chopped fresh thyme (or ¼ tsp. dried
thyme) |
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½
tsp |
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kosher salt |
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¼
tsp |
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pepper |
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2
lbs |
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small new potatoes, quartered |
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3
Tbs |
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balsamic vinegar, divided |
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cooking spray |
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1 |
Stir
together first 5 ingredients in a large bowl or
large zip-top plastic baggie; add potatoes.
Drizzle with 2 T. balsamic vinegar, and stir or
shake well to coat. Arrange potatoes in an
aluminum foil-lined jelly-roll pan coated with
cooking spray. |
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2 |
Bake,
uncovered, at 450° for 45 minutes or until
potatoes are tender, stirring once. Drizzle with
remaining 1 T. vinegar, and toss well. Serve
immediately. |
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Servings: 6 |
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Recipe Source |
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Southern Living |
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