It's Always Thyme For Potatoes!
From gkwillow 13 years ago
- 50 mins to make
- Serves 2-3
Gotta' love 'em... This version (roasted with skin on for extra vitamins) gets a little sweetness from the nutmeg & balsamic vinegar, a little savory-ness from the herbs, and a little spiciness from the chipotle cheddar cheese melted over the top. Read more Lots of flavors going on in one simple recipe! See less
Ingredients
- 1 tablespoon olive oil shopping list
- 3 medium size russet potatoes, cubed shopping list
- (red potatoes work very well for this, too.) shopping list
- 3-4 green onions, sliced shopping list
- 1/2 tsp garlic powder shopping list
- 1 teaspoon dried thyme shopping list
- 1/8 teaspoon ground nutmeg shopping list
- 1 Tblsp balsamic vinegar shopping list
- salt and pepper to taste shopping list
- fresh parsley, snipped shopping list
- fresh cilantro, snipped shopping list
- Chipotle-cheddar cheese, shredded (I used Sargento Bistro Blend) shopping list
How to make it
- In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, onion and garlic, thyme and nutmeg; toss to combine. Cook and stir for 5 minutes or until potatoes are hot.
- Transfer to a baking pan coated with nonstick cooking spray (using one with sides helps with stirring the potatoes as they bake). Bake at 400 degrees F for 25-30 minutes or until potatoes are golden and almost tender, stirring once or twice.
- Sprinkle with the balsamic vinegar, salt and pepper, fresh parsley and ciilantro; toss well. Bake 10 minutes longer or until potatoes are tender.
- Top the potatoes with the chipotle-cheddar cheese blend (or any other cheese or blend you prefer) and continue baking until cheese is melted.
The Rating
Reviewed by 1 people-
Loved these potatoes!! Made a few changes which I noted in my review in the IMI II here ---------------> Its Always Thyme For Potatoes ...more
mommyluvs2cook
in Santa Fe loved it
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" It was excellent "