Balsamic vinegar and broth cook down to a nice glaze on these potatoes.
- 1 1/2 pounds new potatoes, halved or quartered if large
- 3/4 cup low-sodium chicken broth
- 1/4 cup balsamic vinegar
- 8 garlic cloves, smashed
- 5 sprigs thyme
- Coarse salt and ground pepper
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.