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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SHELLSBUD

Cooking Level: Intermediate

Living In: Havelock, North Carolina, USA

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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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donnatherealtor

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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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Cora

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Reviewed: Apr. 21, 2009

very good flavor

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Sherry

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Reviewed: Apr. 19, 2009

I am a huge fan of roasted potatoes and balsamic vinegar, but together this combination did not work well.. thought it would be an interesting twist but I was wrong.. sorry

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Rx104

Cooking Level: Intermediate

Home Town: Staten Island, New York, USA

Living In: Manhattan, New York, USA

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Reviewed: Apr. 12, 2009

I loved the herb combo with the potatos. I used russett's because it was what I had on hand. Deelish..!!

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Lisa

Cooking Level: Intermediate

Living In: Ventura, California, USA

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Reviewed: Apr. 6, 2009

I didn't have green onions, so I used onion powder instead, and I misread the directions and put the balsamic vinegar in at the beginning. I cooked them longer b/c I like my roast potatoes a bit crispy. They were awesome! I'll def make these again!

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bethsanchez23

Cooking Level: Intermediate

Home Town: Rochester, New York, USA

Living In: Fort Bragg, North Carolina, USA

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Reviewed: Apr. 6, 2009

I made these potatoes for a side for dinner last night. I thought they were very good and the family liked them as well. The only thing I think I would do differently next time is to use a little less thyme. I love time but I felt it over powered the other flavors a little.

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momto5

Cooking Level: Intermediate

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Reviewed: Apr. 4, 2009

It sure does give a nice aroma while cooking in the oven. I mixed in all the ingrediants including vinegar, salt and pepper before baking. It turned out good.

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ehickey

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Reviewed: Apr. 1, 2009

I made this recipe because I like balsamic vinegar. It just OK....nothing to rave about.

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BUNNYM

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Reviewed: Mar. 29, 2009

These had a great zip to them. They were a little different from the usual roasted potatoes, which is just what I wanted!

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Becca Miller

Cooking Level: Intermediate

Home Town: Pittsburgh, Pennsylvania, USA

Living In: Fishers, Indiana, USA

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Reviewed: Mar. 20, 2009

Easy recipe. The blasamic really does add good flavor. I think next time I can do without the Rosemary. Just my personal taste is all.

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sdsheri

Cooking Level: Intermediate

Home Town: El Cajon, California, USA

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Reviewed: Mar. 19, 2009

Even though I used yellow potatoes and forgot the green onions, this tastes great! I added some dried oregano as well.

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SOCAGYAL

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Reviewed: Mar. 17, 2009

Works amazingly well, even with brown potatoes. Makes the whole apartment smell delicious! The amount of vinegar is just right!

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AngelVoice23

Cooking Level: Expert

Home Town: Huntington Beach, California, USA

Living In: Anaheim, California, USA

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Reviewed: Mar. 17, 2009

My family loves these potatoes. Very flavorful.

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Big Boi Chef

Cooking Level: Intermediate

Home Town: Crystal Lake, Illinois, USA

Living In: Wisconsin Dells, Wisconsin, USA

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Reviewed: Mar. 16, 2009

These were great. I would skip the first step, and just stick with baking to make them crispier. We will be making these again!

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Meaghan

Cooking Level: Beginning

Living In: Benson, Vermont, USA

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Reviewed: Mar. 10, 2009

This was good but I think it could be better with more vinegar. Next time I try it I think I will use 1/2 cup instead of 1/4 cup.

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mrsklo

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Reviewed: Mar. 5, 2009

My family enjoyed the potatoes as a side with the fish I served. I was looking for something different but simple and this hit the spot. I've given four stars because some thought the balsamic flavor was to heavy and some of the potatoes burned which I know that's my fault because my oven is possessed, next time I'll need to cut the cooking time and probably the vinegar. But I know I will make it again soon. Thank you for the recipe.

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Gida

Cooking Level: Intermediate

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Reviewed: Mar. 4, 2009

I think I only like vinegar on potatoes when it's in potato salad. I really didn't care for the taste of the potatoes, but my husband thought they were really good. Good recipe, just not very tasty IMO.

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