Balsamic Roasted Potatoes
The-Skipper-Bunch
1 1/2 pounds new potatoes, halved or quartered if large (I used russet)
3/4 cup low sodium chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed
5 sprigs of thyme ( I used 1.5-2 tablespoons of dried thyme)
coarse salt and ground pepper
Directions:
Preheat oven to 425 degrees. In an 8-inch square baking dish, combine
potatoes, broth, vinegar, garlic, 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.
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