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.
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