Reviewed: Jan. 23, 2008

Wunnerful, just wunnerful..I served this with steamed green beans and pork chops that I floured,browned and then added onions and a glass of orange juice with a shot of brandy in it, then simmered in the skillet till tender. The potatoes were out of this world. I and my guests felt the meal was truly gormet. One tip for those that felt it was too vinegary, you really must use a truly aged basalmic vinegar which is much sweeter than less aged ones.

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Nancy

Home Town: Sacramento, California, USA

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Reviewed: Jan. 19, 2008

These are wonderful! I made these for several special occassions during the holiday season. I brought them to Christmas dinner at a friends' and I did almost all the roasting at home, pulled them from the oven, put the balsamic mixture in a tupperware, tossed the dressing and potatoes together at the friends' house and finished the roasting in their oven.

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MountainMom3

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Reviewed: Jan. 7, 2008

Very easy and delicious. Don't be scared of the balsamic vinegar...the taste comes out quite mild.

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Sarah Robertson

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Reviewed: Jan. 5, 2008

Great recipe. We were a bit wary about the amount of vinegar in the recipe, but it was just enough, and by the end of the meal everyone was stealing pieces from the serving platter! Will become a staple recipe. Nice presentation for guests too.

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McDiddly

Cooking Level: Intermediate

Living In: Montreal, Quebec, Canada

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Reviewed: Dec. 28, 2007

I was really excited to make these but they really didn't taste that great. I typically do a similar recipe with lots of herbs and onion and green pepper. I was looking for a change and tried this. I found the balsamic to be overpowering and detracted from the flavor of the herbs. I won't use this again - I'll do the standard herb roasted potatoes.

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KIRSTIN99

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Reviewed: Dec. 14, 2007

This was so good, I licked the bowl!! *LOL* Me and my DH absolutely love this dish. I have been asked for it over and over and it is so easy to follow and fix!

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shaunabphillips

Home Town: Meridian, Mississippi, USA

Living In: Memphis, Tennessee, USA

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Reviewed: Nov. 25, 2007

What a hit! And quite the accompniament to our steak. I used minced fresh rosemary (2-3 T) and let the spices marinate for about an hour. I roasted 30 minutes, removed from oven and topped with the vinegar. I prepared these early in the day, and then reheated for dinner. Definately will make again!

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PamperedVictoria

Cooking Level: Expert

Home Town: Bear River City, Utah, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Nov. 13, 2007

Everybody enjoyed these, but only after I cooked them quite a bit longer. I think I'm going to keep looking for another recipe.

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 11, 2007

very tasty recipe. follow the recipe with other reviewer's recommend foil cover. turns out great. thanks for sharing.

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enclave

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Reviewed: Nov. 2, 2007

These were very good! I love balsamic vinegar and always tend to add more than what recipes indicate. You think I would learn -- as too much can really damage the dish and did so a bit in mine. So there's my advice -- don't use a heavy hand for the balsamic!! Enjoy!!

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alleycat

Cooking Level: Intermediate

Living In: Annapolis, Maryland, USA

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Reviewed: Oct. 14, 2007

awesome! other than leaving out the nutmeg, i followed the recipe as is, and it was fantastic. i wondered if the balsamic vinegar would be overpowering, but it wasn't. i can't wait to make these again.

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Beth Lena

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Reviewed: Oct. 12, 2007

Delicious. I would recommend checking the potatoes before adding the balsamic vinegar to see if they are close to tender. I followed the directions but my potatoes weren't done enough and so vinegar cooked a bit too long and carmelized to the bottom of the pan. I carefully removed potatoes from the pan and they were still very good.

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Laurie S.

Cooking Level: Intermediate

Home Town: Troy, Michigan, USA

Living In: Midland, Michigan, USA

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Reviewed: Oct. 9, 2007

I cooked this for a potluck, and everyone loved it! At first, I was afraid of the amount of balsamic vinegar that went into this, but it turned out to be perfect. I'm not quite sure what the nutmeg does to this dish, but I added it anyway.

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TOKYOCHERRYBLOSSOMGIRL

Cooking Level: Intermediate

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Reviewed: Sep. 30, 2007

Good, easy side dish. I used part of a regular onion and a splash more oil. I skipped the stove-top part because I was feeling lazy. Just baked a little longer. Went well with chicken and salad.

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Sep. 20, 2007

Dave gave this a "Awesome" rating.

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Dez

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Reviewed: Sep. 6, 2007

Pretty good.

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LUXURY010

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Macungie, Pennsylvania, USA

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Reviewed: Sep. 1, 2007

Mine tasted dry & bitter somewhat

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Judi B.

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 21, 2007

Awesome recipe, I diverged slightly from the recipe... instead of using plain garlic I used roasted garlic, you can do this yourself or buy it in a Jar (Williams and Sonoma makes a great one). I cooked them for an additional 10 minutes but this may be due to variance in wedge size. Also I took another reviewers suggestion and tossed with freshly grated Parmesan cheese just before serving. Overall great recipe, a definite new favorite-!!

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SUCKER4CHOCOLATE

Cooking Level: Intermediate

Home Town: Edmond, Oklahoma, USA

Living In: Loma Linda, California, USA

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Reviewed: Aug. 13, 2007

AMAZING! This is a fabulous way to make flavorful red potatoes! Recommended alterations: Use an entire bunch of green onions, finely chopped; about 2 T FRESH rosemary, and an extra 1/4 cup balsamic vinegar. I also reduced the olive oil to only 1 tablespoon - sautéed the onion and garlic for a minute before adding the potatoes; sautéed the potatoes for about 5 minutes then added the spices/herbs (including the salt and pepper) - cooked an additional 5 mintues. Transferred to a foil lined baking dish and baked for about 30 minutes - added vinegar and baked another 10-15 minutes. Superb! PS. This tastes great both with and without the nutmeg - if you do use nutmeg I only recommend a dash.

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