Recipe information
Yield
serves 4
Ingredients
1 1/2 pounds small potatoes, scrubbed and halved or quartered
3/4 cup low-sodium store-bought chicken broth
1/4 cup balsamic vinegar
8 garlic cloves, smashed and peeled
5 sprigs thyme
Coarse salt and ground pepper
Preparation
Step 1
Preheat oven to 425°F. 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.
Nutrition Information
Step 2
(Per Serving)
Step 3
Calories: 155
Step 4
Fat: 0.3g (0.1g Saturated Fat)
Step 5
Protein: 4.7g
Step 6
Carbohydrates: 34.3g
Step 7
Fiber: 3.9g
