Balsamic Potatoes

I have said before, I love potatoes.  I think it is in my DNA (being part Irish and all).  So when I saw this recipe for Balsamic Roasted Potatoes, I just knew I had to try it.  You see, along with my love of the tuber, I have  developed a deep abiding love for balsamic vinegar. 

Just one more reason why this blogging about recipes business is a great thing, it exposes me to flavors and spices I may not have experienced before.  Balsamic vinegar falls into this category.  I don't think I had ever had it before four years ago.  But then again, four years ago, I only had four recipes in my cooking repertoire (and one of those was for Tollhouse cookies). A big shout out to D for opening my eyes to the big wide world of spices, marinades and, well, flavor.

Back to the potatoes, I liked them...ALOT!  D...not as much.  I do think that next time we make them, I will add some fresh minced rosemary to the mix and up the amount of thyme.  I felt like the 2 teaspoons of thyme just didn't have enough punch to hold up against the balsamic.

Balsamic Roasted Potatoes
(Source:  Proceed with Caution)
Ingredients
1.5 lbs Yukon gold potatoes, cut into small pieces
3/4 C chicken broth
1/4 C balsamic vinegar
2 tsp dried thyme
Salt and fresh ground pepper

Directions
Preheat oven to 425 degrees.
In an 8-inch square baking dish, combine potatoes, broth, vinegar, garlic, 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.