You may also like
Categories:
extra-virgin olive oil potatoes garlic shallot thyme fresh rosemary nutmeg balsamic vinegar salt pepper
Viewed: 105 - Published at: 6 years agoIngredients
- 2 Tbsp. extra virgin olive oil
- 2 lb small new potatoes unpeeled and quartered
- 1 Tbsp. chopped garlic
- 1 Tbsp. chopped shallot
- 1 tsp minced fresh thyme
- 1 tsp chopped fresh rosemary
- 1/8 tsp grnd nutmeg
- 1/4 c. balsamic vinegar
- 1/2 tsp salt
- 1/4 tsp pepper
Method
- Heat oil in a large skillet over medium-high heat.
- Add in potato and next 5 ingredients; cook, stirring constantly, till thoroughly heated.
- Place potato mix in an ungreased 15 x 10 x 1-inch jellyroll pan.
- Bake, uncovered, at 4001/4 for 25 min or possibly just till potato is tender, stirring occasionally.
- Add in vinegar and toss well.
- Sprinkle with salt and pepper.
- Bake, uncovered, 7 additional min.
- Serve immediately.
- Congregation Beth Shalom - Carmichael, California"
