| |
| INGREDIENTS |
| 2 lb. |
small red-skinned potatoes, scrubbed, halved |
| |
olive oil-flavored nonstick vegetable oil spray |
| 4 tbsp. |
chopped fresh thyme, divided |
| 1 tsp. |
garlic salt |
| 1½ cups |
white or regular balsamic vinegar |
| 3 tbsp. |
sugar |
|
|
|
| RECIPE |
- 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. Roast about 45 minutes total.
- While potatoes are roasting, combine vinegar and sugar in heavy small saucepan.
- Heat over high heat stirring constantly until sugar dissolves.
- Continue to boil until reduced to ⅔ cup, about 10 minutes (be careful not to let it get out of control, keep an eye on it).
- When reduced, stir in remaining 1 tablespoon thyme.
- Drizzle balsamic syrup over potatoes when serving.
|
|
|
| SERVING SUGGESTION |
SERVING SIZE:
¾ cup
NUMBER OF SERVINGS:
6
|
|
|
| NUTRITION FACTS |
| |
| Calories |
156 |
|
| Total Fat |
0 g |
|
| Sodium |
425 mg |
|
| Total Carbohydrates |
33 g |
|
| Fiber |
3 g |
|
| Protein |
3 g |
|
|
|
