Ingredients:

  • 3 tablespoons olive oil
  • 1 1/2 teaspoons dried thyme leaves
  • 1 teaspoon dried rosemary leaves, crushed
  • 1/8 teaspoon ground nutmeg
  • 4 cloves garlic, finely chopped
  • 2 pounds small red potatoes
  • 3 tablespoons balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Preheat oven to 375F degrees.  In measuring cup, mix olive oil, thyme, rosemary, nutmeg and garlic.  Cut potatoes in half.  Spread on non-stick 15×10 baking pan.  Drizzle with olive oil mixture; toss to coat.

Bake 30 to 35 minutes or until potatoes are golden and slightly crispy.  Drizzle with balsamic vinegar.  Toss to coat.  Bake 5 minutes more.  Sprinkle with salt and pepper.