Ingredients
2 tablespoons olive oil2 pounds small red potatoes, quartered1 tablespoon finely chopped green onion6 garlic cloves, minced1 teaspoon dried thyme1 teaspoon dried rosemary, crushed1/8 teaspoon ground nutmeg1/4 cup balsamic vinegar3/4 teaspoon salt1/4 teaspoon pepper
Preparation
In a large nonstick skillet, combine the potatoes, onion and garlic; cook over medium-high heat in oil for 2-3 minutes or until heated through. Stir in the thyme, rosemary and nutmeg. Cook and stir for 2-3 minutes longer or until heated through.
Transfer to a 15x10x1-in. baking pan coated with cooking spray. Bake at 400° for 25-30 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.
