The reviewer gave this recipe 1 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 9, 2009
It was very over powering and it was not for my family.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Jan. 9, 2009
ABSOLUTELY LOVED THESE!!!!!!!!! My family finished the entire pan and my mother in law requested the recipe! I have made these 3 times now and always delicious! Thankyou so much for sharing.
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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: Jan. 5, 2009
Just okay...I was excited about the recipe, unfortunately the 10 and 8yo kids weren't as fond of it. I cut the potatoes into quarters and boiled for 15 mins before roasting, to lessen the oven time, since I was doing steaks in the oven simultaneously. I guess we'll keep looking; don't "not" try this because of my review; it's good to see what your own palate likes and dislikes. Thanks for the post!
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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: Jan. 5, 2009
It was a unique twist on red potatoes. I did think that the balsamic vinegar was a little overpowering though so I would cut back on that the next time.
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Photo by Amber

Cooking Level: Intermediate

Home Town: Indianapolis, Indiana, USA
Living In: Nashville, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 30, 2008
These potatoes are really yummy! I used fingerling potatoes instead of red potatoes. The balsamic vinegar is the thing that puts these potatoes over the top!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 29, 2008
These potatoes were excellent!! They taste like potatoes I had in France. I wouldn't change a thing and I didn't but I think I will sprinkle some bacon on top for the next time!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 28, 2008
Awesome...will make again!
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Photo by SpyC

Cooking Level: Intermediate

Home Town: Baltimore, Maryland, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 25, 2008
These turned out fabulous. I actually prefer these to mashed potatoes for the holiday. I followed the recipe, and kinda of basted the potatoes with the vinegar. Excellent recipe.
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Cooking Level: Intermediate

Home Town: Pleasanton, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 22, 2008
These potatoes were GREAT! Lots of flavor. I did not have green onion so I just used a little bit of chopped white onion. I was unsure about the addition of nutmeg, so I only did 2 dashes of it. Will me making again and again!!
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Photo by Heather B.

Cooking Level: Intermediate

Living In: Mount Clemens, Michigan, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 16, 2008
Good. I used russet potatoes instead of red. It turned out fine, just took almost double the time.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 14, 2008
These were really good! Gave regular bland potatoes a kick....and the balsamic is sweet and not overpowering. Would have given it 5 stars, but the pan was really hard to clean and the color was a little dark on potatoes that absorbed a lot of the balsalmic. Will be making this again as a side dish!
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Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 12, 2008
I made this according to the instructions and it was okay but not as good as we were expecting from the other reviews. We usually like any type of potatoes but these were just so so and the kids didn't like them at all.
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Cooking Level: Expert

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 11, 2008
Very good for roasted potatoes. I think that I would dice the potatoes rather than leaving them in large pieces...more surface area for the seasoning!
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Cooking Level: Expert

Living In: North Pole, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 8, 2008
OMG, these were to die for. I didn't transfer to a seperate baking pan, I just threw my over safe stove top pan in the oven.
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Home Town: Houston, Texas, USA
Living In: Memphis, Tennessee, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 7, 2008
These potatoes are great! If you have no nutmeg, you substitute cinnamon. They are so easy and taste different than your ordinary potatoes. My family loves them.
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Cooking Level: Expert

Living In: Elkridge, Maryland, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 7, 2008
These potatoes were way better than I expected them to be! The only problem that I had was that the shallots seemed were almost burnt before the potatoes were cooked. I think it was the roasting pan I had them in though (I used a non-stick one). I'll definitely do these again!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Dec. 3, 2008
I love Balsamic vinegar. These were delish!
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Cooking Level: Intermediate

Home Town: Mexico, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 29, 2008
Fabulous and easy! Made exactly per recipe and will for sure make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 25, 2008
This was surprisingly tasty, potatoes were cooked perfectly. They really complimented our balsamic/red wine pan roasted chicken. We are going to bring this potatoe recipe to Christmas dinner.
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Cooking Level: Beginning

Living In: Santa Rosa, California, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.36 star rating.
Reviewed: Nov. 21, 2008
Quick & easy. Used white balsamic vinegar so the red potatoes weren't discolored, and based on other reviews, I tossed them in the vinegar prior to baking. Used the non-stick tin foil and had no problems with them sticking to the pan. Left out the nut meg and used butter for half of the oil. Everyone liked them.
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SJU

Cooking Level: Intermediate

Living In: Drexel Hill, Pennsylvania, USA

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