The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 25, 2009
tasted tender, was great even without the nutmeg, I used a bit of lemon juice instead of vinegar
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 25, 2009
Used leftover cooked redskins and otherwise followed recipe. Will make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 17, 2009
Delicious!! Only thing different I did was add garlic powder, sea salt, and pepper to the potatoes while in the skillet rather than at the end. Also I substituted a shallot in place of the garlic and onion and it worked great!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 9, 2009
DELICIOUS! I changed the herbs a bit, as I didn't have rosemary. Instead I used oregano and marjoram. I also cooked it completely stovetop for about 20 minutes in my new nonstick skillet, adding the balsamic vinegar right before serving. Potatoes were golden crisp and tender. This is definitely a keeper.
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Cooking Level: Expert

Home Town: Danielson, Connecticut, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 6, 2009
YUM!
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Cooking Level: Intermediate

Home Town: Brant Lake, New York, USA
Living In: Williamsburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jul. 2, 2009
Absolutely delicious! I heated the potatoes in the oil with the herbs for about 10 minutes before adding the garlic, and cooking for another 2 or 3. I left out the nutmeg as I'm not much of a fan, plus I thought there were already enough flavors going on. I made it with my favorite white balsamic vinegar, and served the dish with a tiny sprinkle of garlic salt. Thanks for an awesome recipe, Bev!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 28, 2009
Very tasty! I did not read ahead and so I missed the stove top step. I did them in the oven at 400 degrees for about 45 mins. They still came out tasting great and were not crunchy. I can see that browning them first would make them even better! My red potatoes were small local that I got at the farmer's market. Thanks for sharing a great recipe!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 25, 2009
These were fantastic. Entire family loved them and the balsamic is not overwhelming. Nicely spiced. Even my picky 6 yo ate them WITHOUT ketchup totally makes it a keeper!!
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Cooking Level: Expert

Living In: Pueblo, Colorado, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 24, 2009
Delicious! There are never any left overs.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 22, 2009
This recipe is a winner!
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Cooking Level: Beginning

Home Town: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jun. 20, 2009
I absolutely loved this recipe! Thank you!!! I read the other reviews and decided to boil the potatos frist for about 10 minutes. I also cooked it at 450 for 25 minutes. It turned out excellent! The reviews always help. Next time I think I'll add some red peppers.
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Cooking Level: Expert

Living In: Ketchikan, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 29, 2009
delish - I par boiled mine until almost done - then mixed with the other ingredients and tossed in the oven. Super easy, super good.
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Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.36 star rating.
Reviewed: May 28, 2009
I like the balsamic and the roasted red potatoes, however there is something lacing in the flavor that makes then a little dull, no kick. Would make them again if I could figure out the missing ingredient!
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The reviewer gave this recipe 1 stars. This recipe averages a 4.36 star rating.
Reviewed: May 17, 2009
Very bland. Cooking time and temp was off, mine were burnt.
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Cooking Level: Beginning

Home Town: Dover, Pennsylvania, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: May 10, 2009
I made these as a side for Mother's Day dinner and was absolutely delighted with how they turned out. I followed the recipe to a tee. I was concerned they'd be too vinegary but they were perfect. I will make these again for sure...they taste great and are super simple to prepare.
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: May 9, 2009
Good roasted potato recipe. Not sure of the need to dirty the skillet or if that step is really necessary but I followed the directions - will skip it next time. I did use fresh rosemary but all else the same. Enjoyed the balsamic in this.
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Cooking Level: Expert

Home Town: Tacoma, Washington, USA
Living In: Lakewood, Washington, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 27, 2009
I wasn't impressed :( I found them very dry.
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Cooking Level: Beginning

Home Town: Riverview, Michigan, USA
Living In: St. Thomas, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 26, 2009
This was a very tasty recipe although I did not have any nutmeg to add. Make another time adding asparagus for additional burst of wholesome nutrition! :-) No need to change cooking time.
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Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 24, 2009
no bad! I was expecting more but it was probably my fault.. I will try them again
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Apr. 22, 2009
This was a nice change for a side dish of potatoes. I omitted step 1 per other reviewers and just mixed everything together. Baked at 450 for 30+ mins, covered. My only thought for next time is to add more balsamic vinegar for the taste. I did not think that the balsamic vinegar overpowered the dish at all. Will make again.
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