Ingredients for Thyme Roasted Potato W Balsamic Vinegar
- Small Red Potatoes
- 3 tablespoons olive oil
- Fresh Thyme
- 1 teaspoon garlic salt
- Balsamic Vinegar
- 2 tablespoons brown sugar
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How to Make Thyme Roasted Potato W Balsamic Vinegar
- Preheat oven to 400°F (200°C).
- Wash and cut 2 lbs Yukon Gold potatoes into 1-inch cubes.
- Place potatoes in a large bowl.
- Drizzle with 3 tablespoons olive oil.
- Add 3 tablespoons fresh thyme leaves and 1 teaspoon garlic salt.
- Toss to coat potatoes evenly.
- Lightly coat a large rimmed baking sheet with olive oil.
- Arrange potatoes in a single layer, cut-side down, on the prepared baking sheet.
- Roast for 45 minutes, turning halfway through (around 22 minutes), until tender and golden brown.
- While potatoes are roasting, prepare the balsamic glaze: In a heavy small saucepan, combine ½ cup balsamic vinegar and 2 tablespoons brown sugar.
- Bring to a boil over high heat, stirring until sugar dissolves.
- Reduce heat to medium-low and simmer for 10-12 minutes, or until the liquid has reduced to about ⅓ cup, stirring occasionally.
- Remove from heat and stir in 1 tablespoon fresh thyme leaves.
- Transfer roasted potatoes to serving plates.
- Drizzle generously with balsamic glaze and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
68g
Fat
0g
Carbs
14g
