Balsamic vinegar and broth cook down to a nice glaze on these potatoes.



Ingredient Checklist


Instructions Checklist
  • 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.


Reviews (2)

114 Ratings
  • 5 star values: 14
  • 4 star values: 33
  • 3 star values: 40
  • 2 star values: 16
  • 1 star values: 11
Rating: 5 stars
I thought this was great. I used very small potatoes and while I doubled the recipe, followed it almost exactly-I used dried thyme and tarragon however. Potatoes skins stayed intact but the flavor permeated and the insides were soft - almost like mashed potatoes. Not sure what the lady in 2010 did wrong, but I highly recommend this recipe. I'd maybe sprinkle a little olive oil over top next time perhaps.
Rating: 1 stars
This recipe is not good. I kept potatoes in the oven for 1 1/2 hours and when they came out they were still semi raw.. so I had to put them in a pan and add water to them so they would boil through! Even when they were cooked the flavor wasn't very good. I don't recommend this recipe.. my poor husband is acting like he likes it but i know he doesn't :-) it's good thing we've only been married for 1month now, after this recipe it might not be much longer! l he could pull a kim kardashian!!