Ed Asner`s Balsamic-Roasted New Potatoes
June 17, 2015
Categories: Comfort Food, Dinner, Side Dishes, Vegetables, Potatoes, Jewish, Budget-Friendly, Easy/Beginner Cooking, Christmas, Entertaining, Fall/Autumn, Passover, Rosh Hashanah, Sunday Dinner, Thanksgiving, Winter, Oven Bake, Skillet, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Herbs, Kosher Dairy more
"The Jewish Celebrity Cookbook"
- Serving Size: 1 (127.8 g)
- Calories 115.3
- Total Fat - 3.5 g
- Saturated Fat - 0.5 g
- Cholesterol - 0 mg
- Sodium - 310 mg
- Total Carbohydrate - 19.1 g
- Dietary Fiber - 3 g
- Sugars - 1.4 g
- Protein - 2.2 g
- Calcium - 15.6 mg
- Iron - 0.9 mg
- Vitamin C - 10.5 mg
- Thiamin - 0.1 mg
Preheat oven to 400 degrees F.
Place baking rack in lower third of oven.
Heat olive oil in 12-inch skillet over medium-high heat.
Add potatoes, garlic and shallots.
Toss in skillet until well mixed.
Add thyme, rosemary and nutmeg. Toss well.
When potatoes are hot, transfer to baking pan and spread in single layer.
(This part of the recipe can be made several hours ahead of time.)
Place pan in preheated oven on lower rack.
Roast potatoes until golden and just tender, about 25 minutes,
Turning once midway.
Add vinegar. Toss well.
Season to taste with salt and pepper.
Return to oven until sizzling, about 7 minutes.
Tips & Variations
No special items needed.