Ingredients
2 tablespoons olive oil
2 lbs of small red potatoes, quartered
1 tablespoon scallion
6 garlic cloves minced
1 tablespoon fresh rosemary
1 tablespoon fresh thyme
1/8 teaspoon nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt
1/4 teaspoon pepper
Preparation
Blanch potatoes In a large, nonstick skillet, heat oil over medium heat. Add the potatoes, onion, and garlic, toss to combine. Add the thyme, rosemary, and nutmeg; toss well. Cook and stir for 2 minutes or until potatoes are hot. Transfer to a 15"X 10"X1" baking pan coated with nonstick cooking spray. Bake at 400 degreesF 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.
