Wednesday, November 14, 2012

Balsamic Baked Potatoes

Balsamic Baked Potatoes
adapted from The Noble Pig

You can do this recipe with either russet or red skin potatoes. I'll give the amounts needed for each. I used red skins.

1 1/2 lbs Red skin potatoes, cubed or
          4 medium russet potatoes, peeled and cubed
1 cup chicken or vegetable broth
1/4 cup Zesty Lemon Balsamic Vinegar
1 Lemon, seeded, cut into wedges
3 garlic cloves, minced
1 tsp salt
1 tsp pepper

Preheat the oven to 425degrees. Toss all the ingredients together in a large bowl. Spread out in a single layer in a roasting pan.

Bake until potatoes are tender and the liquid gets very thick. 30-40 minutes. Stir them halfway and watch them carefully. They go from amazing to burned quickly.

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