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

Source: Everyday Food, November 2009
Total Time Prep Servings



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How would you rate this recipe?
  • Citizenjane
    20 JUN, 2015
    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.
  • HebaShunbo
    10 DEC, 2011
    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!!

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