Balsamic Roasted Potatoes

This is a recipe that I adapted from one that used (what seemed to me) an inordinate amount of olive oil; I’ve substituted chicken broth for the oil. You could add 1 Tbsp. olive oil for richness if you wish. It’s easy to make; adapt seasoning to your taste– for example, we really like rosemary so I use 2 tsp. of it. When I make it with thyme, I use just 1 tsp.

2 lbs. potatoes, halved or quartered (or cut into large, oversized bites)

2-3 cloves garlic, minced or pressed

1-2 tsp. dried thyme or rosemary

3/4 c. chicken broth

1/4 c. balsamic vinegar

Salt and pepper to taste

Preheat oven to 400.

Combine ingredients in a baking dish. Roast, uncovered, about an hour or until the potatoes are tender and the liquid has reduced to a glaze. Stir once or twice during roasting time.

Recipe created or adapted by Liz Talley, Urban Graze

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