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V - Balsamic Roasted Red Potatoes

Source of Recipe

Light & Tasty Magazine - 2002 - B. Bosveld; WI

BALSAMIC ROASTED RED POTATOES

Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand out at any meal.

Exchanges
WW Points
Yield: 6 servings.

2 tablespoons olive or canola oil
2 pounds small red potatoes, quartered
1 tablespoon finely chopped green onion
1 tablespoon minced garlic
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/8 teaspoon ground nutmeg
1/4 cup balsamic vinegar
3/4 teaspoon salt (to cut sodium..lose or cut down the salt)
1/4 teaspoon pepper

In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.

Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick 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.

One serving (3/4 cup) equals: 184 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 306 mg sodium, 33 g carbohydrate, 3 g fiber, 3 g protein. ++++ Exchanges: 2 starch, 1 fat. ++++ WWP: 3