Ingredients:
2 tablespoons olive oil
2 lbs new potatoes, unpeeled and quartered
1 tablespoon minced garlic
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh rosemary
1/8 teaspoon ground nutmeg
3 tablespoons balsamic vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
Directions:
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.
Servings: 5
Time preparation: 5 min.
Time total: 44 min.