Balsamic Roasted New Potatoes Recipes

Steps:

• 1. Heat oven to 400 degrees F. Place baking rack in lower third of oven.
• 2. Heat olive oil in 12-inch skillet over medium-high heat. Add potatoes, garlic and shallots. Toss in skillet until well mixed. Add thyme, rosemary and nutmeg. Toss well. When potatoes are hot, transfer to baking pan and spread in single layer.
• 3. Place pan in preheated oven on lower rack. Roast potatoes until golden and just tender, about 25 minutes, turning once midway.
• 4. Add vinegar. Toss well. Season to taste with salt and pepper. Return to oven until sizzling, about 7 minutes. Serve immediately.

Steps:

• Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.

Steps:

• Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and 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.

Steps:

• In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through., Transfer to a 15x10x1-in. baking pan coated with 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.

Steps:

• Preheat oven to 400°F. Place potatoes in large bowl. Generously spray potatoes with nonstick spray. Toss to coat. Sprinkle with 3 tablespoons thyme and garlic salt. Toss to coat. Spray large rimmed baking sheet with nonstick spray. Arrange potatoes, cut side down, on sheet. Roast potatoes until tender and golden brown, turning every 15 minutes and roasting about 45 minutes total.
• Meanwhile, stir vinegar and sugar in heavy small saucepan over high heat until sugar dissolves. Boil until liquid is reduced to 2/3 cup, about 10 minutes. Mix in remaining 1 tablespoon thyme.
• Transfer potatoes to plates. Drizzle some balsamic syrup over potatoes.

Steps:

• In a small saucepan over medium heat, bring the vinegar to a boil; reduce the temperature to low and simmer until the vinegar is reduced to 2 tablespoons of liquid - it will be thick and syrupy and will take about 10 minutes.
• Pour reduced vinegar into another bowl and let cool completely.
• While vinegar is cooling, place the potatoes in a saucepan and add water to cover; bring to a boil then reduce heat and let simmer for 20 minutes or until tender, then drain.
• While potatoes are cooking, to the cooled reduced vinegar add the melted butter, chopped shallots, thyme, 1/4 teaspoon of the salt, and black pepper, whisk well to incorporate and set aside.
• Cut the drained cooked potatoes in half (or 3rds diagonally, if using fingerlings), and place in a serving bowl.
• Sprinkle the remaining 1/4 teaspoon salt over the potatoes, toss, then add the butter mixture and basil or parsley and toss gently to coat.
• Serve immediately.

Steps:

• Preheat oven to 425.
• Heat olive oil in large, oven-proof skillet.
• Add potatoes, garlic, thyme, rosemary and nutmeg.
• Toss over medium-high heat for 2-3 minutes.
• Remove from heat.
• Place skillet in oven.
• Cook uncovered at 425 for 30 minutes, or until potatoes are tender, stirring occasionally.
• Remove from oven, add the vinegar and salt and pepper, tossing well.
• Place back in oven, roasting an additional six minutes.