ROASTED BALSAMIC RED POTATOES
When I found a potato recipe that called for vinegar, I was intrigued. But without all the ingredients on hand, I had to improvise and gave it a whirl using Italian seasoning and balsamic vinegar. It turned out great! -Lisa M. Varner, El Paso, TX
Provided by Taste of Home
Categories Side Dishes
Time 40m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Toss potatoes with oil and seasonings; spread in a 15x10x1-in. pan., Roast 25 minutes, stirring halfway. Drizzle with vinegar; roast until potatoes are tender, 5-10 minutes.
Nutrition Facts : Calories 159 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 143mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED BALSAMIC NEW POTATOES
Looking for a hearty side dish? Then check out this roasted potatoes recipe - ready in less than an hour!
Provided by Pillsbury Kitchens
Categories Side Dish
Time 50m
Yield 8
Number Of Ingredients 9
Steps:
- Heat oven to 375°F.
- In 1-cup measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic. Cut potatoes in half; spread on nonstick 15x10x1-inch pan. Drizzle with olive oil mixture; toss to coat.
- Bake 30 to 35 minutes or until potatoes are golden and slightly crispy. Drizzle with balsamic vinegar; toss to coat. Bake 5 minutes longer. Sprinkle with salt and pepper.
Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 85 mg, Sugar 2 g, TransFat 0 g
BALSAMIC POTATOES
These spuds really are a phenomenon. They look dark and gnarly, and they're beautiful yet kind of charmingly ugly at the same time. The volume of balsamic used here requires you to have faith. Trust me - incredible things will happen.
Provided by Jamie Oliver
Categories Sides Christmas Potato Vegetable sides
Time 2h20m
Yield 10 as a side
Number Of Ingredients 8
Steps:
- Preheat the oven to 180°C/350°F/gas 4.
- Peel the potatoes, cut them into even-sized chunky wedges and parboil in a large pan of boiling salted water for 10 minutes.
- Drain in a colander, leave to steam dry completely, then divide the wedges between two large roasting trays.
- Drizzle 2 tablespoons of oil into each tray, and season with sea salt and black pepper. Toss together and spread out into a single layer. Roast for 45 minutes, or until lightly golden, tossing gently halfway.
- Meanwhile, peel and slice the onions and garlic. When the time's up on the potatoes, scatter over the onions and garlic, then pour over the balsamic.
- Roast for 50 minutes to 1 hour, using a fish slice to carefully turn the potatoes in all the sticky balsamic yumminess a few times during cooking, and adding the butter and thyme leaves to the party for the last 10 minutes. In the spirit of this bonkers but genius dish, if you're in any doubt when you turn them that it's doing the right thing, just be brave and add an extra drizzle of balsamic, then return to the oven until gnarly and roasted.
- Serve on a platter sprinkled with the rocket. This is amazing served as a side dish with any roasted or grilled meat, but is also brilliant as part of a Boxing Day buffet spread with cold cuts of meat. I've even enjoyed it as a lovely lunch with a big old salad. Delicious.
Nutrition Facts : Calories 307 calories, Fat 7.2 g fat, SaturatedFat 2.8 g saturated fat, Protein 6.4 g protein, Carbohydrate 56.4 g carbohydrate, Sugar 12.6 g sugar, Sodium 0.3 g salt, Fiber 4.2 g fibre
BALSAMIC-BAKED POTATOES
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
BALSAMIC-GLAZED POTATOES
Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Time 1h15m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
BALSAMIC-BAKED POTATOES
Steps:
- Preheat oven to 425°F. In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, and thyme; season with salt and pepper. Bake until potatoes are tender and liquid is reduced to a glaze, about 1 1/4 hours, tossing twice.
- Nutrition Information
- (Per Serving)
- Calories: 155
- Fat: 0.3g (0.1g Saturated Fat)
- Protein: 4.7g
- Carbohydrates: 34.3g
- Fiber: 3.9g
BALSAMIC BABY BACK RIBS WITH TRUFFLED TWICE-BAKED POTATOES
Steps:
- For the rub: To a bowl, add the parsley, brown sugar, maple flakes, smoked paprika, salt, cracked pepper, cayenne pepper, garlic and oregano. Mix well.
- For the ribs: Preheat the oven to 325 degrees F. Place the ribs down on foil, brush with canola oil and massage with the rub. Wrap the foil tightly around the ribs, place in a roasting pan and roast for 1 1/2 to 2 hours. Unwrap the ribs and cover with the balsamic barbecue sauce. Broil, uncovered, at 500 degrees F until the sauce is bubbling and caramelized, about 5 minutes.
- For the sauce: Heat a pot on medium. Add the apple cider vinegar, ketchup, maple syrup, aged balsamic vinegar, whiskey, habanero, garlic and red onions. Stir and bring to a simmer for 1 1/2 to 2 hours.
- For the baked potatoes: Preheat oven to 350 degrees F. Bake the russet potatoes in foil for 1 hour. When cool enough to handle, slice open and delicately scoop the cooked potato flesh into a bowl. Add the heavy cream, parsley, scallion greens, butter, truffle oil and sea salt and freshly cracked pepper to taste and whip. Stuff the mix back into the potato skins, wrap in foil and bake until heated through, about 30 minutes.
- On a long rectangular plate, lay down some fresh baby spinach. Place the rack of ribs on top and add the truffled twice-baked potatoes.
BALSAMIC ROASTED RED POTATOES
"My family loves potatoes, and I fix them many different ways. This tasty version is one of our favorites," says Bev Bosveld from Waupun, Wisconsin. Well-seasoned with garlic, thyme, nutmeg and rosemary, plus balsamic vinegar, these potatoes are sure to stand our at any meal.
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- 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.
Nutrition Facts : Calories 184 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 306mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
OVEN ROASTED BALSAMIC POTATO WEDGES
Make and share this Oven Roasted Balsamic Potato Wedges recipe from Food.com.
Provided by Marie
Categories Potato
Time 55m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Place potatoes in a baking dish, add garlic and season well with salt and pepper.
- Mix oil and balsamic vinegar together and drizzle over potatoes.
- Toss to mix and bake at 375° for approximately 45 minutes or until crispy and tender.
BALSAMIC PURPLE POTATOES
I volunteered at a local organic farm in exchange for fresh produce, and I was given purple potatoes. I wanted to cook something new and use herbs from our garden. Coming from the Midwest, adding vinegar to potato recipes has always been a hit, especially with fries! -Kristin Schultz, Manor, Texas
Provided by Taste of Home
Categories Side Dishes
Time 55m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, whisk together the first 8 ingredients. Add potatoes and onion; toss to combine. Transfer mixture to a greased 15x10x1-in. baking pan. Bake until potatoes start to brown and are tender, 35-40 minutes, turning once. Transfer to a serving bowl. Top with basil and additional balsamic vinegar, if desired.
Nutrition Facts : Calories 155 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 248mg sodium, Carbohydrate 21g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
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