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Balsamic Roasted Potatoes

Watching Food Network is Bad for your Waist Line

We love to experiment with food and learning new recipes. Since we cooked our quick recipe for honey ribs and we didn’t want to cook rice to go with it, we decided to make some sort of potato dish.

Yes, we’re Filipino and most dishes we make would go with rice even if it traditionally should not, so we surfed the net for a quick potato dish.

We got this Balsamic Roasted Red Potato recipe from All Recipes and modified it to fit what we had in the pantry.

Ingredients:

3 tablespoons olive
1 pound Russet Potatoes, quartered
6 garlic cloves, minced
1 tablespoon dried thyme
1/2 teaspoon dried nutmeg
1/3 cup balsamic vinegar
1 teaspoon salt
1/2 teaspoon pepper

Preheat the oven to 250 degrees Celsius, prepare a baking tray, and place wax paper on it and set aside.

Heat the olive oil in a large nonstick pan in high heat. Once the pan is hot enough, toast the garlic until it is lightly brown then lower the heat to medium. Toss the potatoes in and combine the ingredients until all the potatoes are coated with oil and garlic.

Sprinkle all the dried thyme and toss the potatoes until the thyme is evenly distributed. Do the same process for the nutmeg and 1/2 teaspon of salt. Turn off the heat and add a third of the balsamic vineger into the pan with the potatoes and toss again.

Potatoes before baking

 

Spread the potatoes on a baking tray and sprinkle the rest of the salt and pepper on the potatoes. Bake for 45 minutes. Toss the potatoes back in the pan and add the rest of the balsamic vinegar coating all the pieces. Bake for another 5 minutes and serve.

Balsamic Baked Potatoes