Ingredients
2 teaspoons olive oil
1 TBS minced garlic
1 teaspoon chopped fresh rosemary*
1 teaspoon chopped fresh thyme*
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 pounds small new potatoes, quartered
3 tablespoons balsamic vinegar, optional
Vegetable cooking spray
Preparation
1. Heat oil in a large skillet over med-high heat. Add potatoes and next 4 ingredients. Toss. Remove skillet from heat; place in oven.
2. Roast potatoes, uncovered, at 425* for 30 minutes or until potatoes are tender, stirring occasionally. Add vinegar, toss well. Sprinkle with salt and pepper. Roast, uncovered 6 more minutes. Serve immediately.
*1/4 tsp. dried herbs may be substituted for fresh herbs. If you have to choose between the two herbs, use rosemary.
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2 comments:
Sounds yummy. I love balsamic vinegar.
They look delicious!
and I always trust any recipe of yours.
By the way, I laughed out loud at the image of you speaking on reverence only to have Tristan come up to the stand. Classic!
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