Monday, September 19, 2011

Balsamic Potatoes

I rarely try new sides since I'm the only one who eats them and they don't freeze as well. However, when I had my family over for dinner I knew I wanted to give these a try. Honestly, I was disappointed. I thought the vinegar was too overpowering. Hubby didn't like them either, but dad took several helpings.

Recipe discovered on Proceed With Caution, who adapted it from Martha Stewart

1 1/2 pounds new potatoes, halved or quartered if large
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper

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


Lauren said...

Oh man, that's a shame because they look awesome! Balsamic vinegar is one ingredient I've really never worked with though.

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