Reviewed: Sep. 8, 2008

These were very good. I did not have green onions so I used Shallots and they worked very well. There was not a wedge left at the end of dinner. I will say that the three steps seemed like a bit much especially considering there are easier one step recipes that are still very good. But all in all, these were delicious and went over well.

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tarainga

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Reviewed: Sep. 7, 2008

OMG!! These potatoes are so very good! I didn't have any red potatoes so I used white, and I had to used dried minced onion, but they are so awesome! My fish hasn't even finished yet and I have already eaten half of them! Thank you for showing me low fat/low cholesterol doesn't have to forfeit taste! My picky, only fat and garbage food eater family even thought they were good!

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shannon

Cooking Level: Expert

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Reviewed: Sep. 7, 2008

excellent! do NOT be afraid of the balsamic--these are fabu!

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deb

Cooking Level: Expert

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Reviewed: Sep. 6, 2008

Wow, these were really good. I make roasted red potatoes all the time (my b/f is from North Dakota, real meat and potatoes guy) and make them almost the same as this. Usually I just throw it all into a casserole dish eyeballing everything, but I don't use the onion, Thyme or the Nutmeg and never thought of Balsamic. So this time I sautéed yellow onion (what I had on hand) and garlic for a few minutes, threw in the cubed potatoes and used FRESH (are you kidding me , dried?) Rosemary. Then I put it into a nonstick 8X8 pan (cut it to 2 servings) and followed the rest. I usually don't cook balsamic as my b/f thinks when it's cooked it's too sweet. But he RAVED over this. This will be my regular red roasted potato recipe from now on. Kinda anxious to now try this on Yukon's.

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Ingalyn

Cooking Level: Expert

Home Town: San Leandro, California, USA

Living In: Discovery Bay, California, USA

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Reviewed: Sep. 6, 2008

Okay recipe, but I found it kinda average. I am not sure why people found this to be so good. Followed recipe as is. We were actually kinda disappointed

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SpiceyMom

Cooking Level: Intermediate

Home Town: Simi Valley, California, USA

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Reviewed: Sep. 3, 2008

I enjoy the taste of balsamic vinegar, but I thought this recipe was kind of bland.

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JessicaDF03

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Reviewed: Aug. 27, 2008

All five of us are huge fans of balsamic, but as Lu and some others commented, the flavor of these turned out bland. I used good quality balsamic, which I highly recommend, as this will give it a mild, sweet flavor instead of strong and bitter. I did like how the potatoes crisped up after pan frying them first, though, so I will try this again with a few revisions next time...maybe some red pepper flakes or cayenne and more balsamic?

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AWORKINPROGRESS

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Reviewed: Aug. 27, 2008

I didn't have any rosemary, so I used dill instead. These potatoes were unbelieveably good.

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EROCK101

Cooking Level: Expert

Home Town: Ann Arbor, Michigan, USA

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Reviewed: Aug. 24, 2008

We couldn't stop eating these! It's a delicous recipe! I was nervous about the balsamic vinegar, but it was perfect. I didn't change anything. Thank You!!

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LORIMAHAN

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Reviewed: Aug. 23, 2008

I followed it the way stated, but the outcome was not impressive. The potatoes were dry and not flavorful like I had expected. I also would like to note that even though we used a non-stick spray the garlic & spices stuck to the ovenware & was terrible to clean. I would suggest lining with foil and then spraying with Pam (or other brand). I don't believe I will be doing these again. Sorry!

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cabinkat

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Reviewed: Aug. 17, 2008

Delicous!!!! I served these with a maple glazed salmon and the dinner was a big hit. My boyfriend said this is definitely one he wants me to make again.

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EEE

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Reviewed: Aug. 10, 2008

As a balsamic lover, I was a wee bit disappointed in this recipe. I was hoping for a stronger flavor of the balsamic. I will def. make again and use more, or possibly add during the first cooking stage. Left out the nutmeg as I did not have any on hand. The amount of the remaining spices were perfect! Warming the ingredients before putting in the oven gave them a nice crisp texture that I have never really achieved with roasted tatos before..thanks for the tip! Thank you for sharing!

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Cacki

Cooking Level: Intermediate

Home Town: Delmar, Maryland, USA

Living In: Fruitland, Maryland, USA

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Reviewed: Aug. 8, 2008

Made these tonight. They were delicious. I added more green onion and garlic as we are freaks abou it. I also left out thyme because I didn't have any. I did, however cayenne pepper the things and WOW, what a good batch of taters. The balsamic hit the mark.

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Kristin-Ohio

Cooking Level: Beginning

Home Town: Heath, Ohio, USA

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Reviewed: Aug. 6, 2008

LOVE LOVE LOVE this recipe! My husband was cooking ribs in the oven the first time I made it so I had to do them at 300 degrees for an hour, then another half hour after adding the vinegar. A definite hit!!!

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suzygracyk

Cooking Level: Intermediate

Home Town: Raleigh, North Carolina, USA

Living In: Waldorf, Maryland, USA

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Reviewed: Aug. 5, 2008

I thought these were delicious pretty much as is, except I put 1T salt. They had plenty of flavor for me, without too strong of a vinegar taste. I did drizzle the balsamic right out of the bottle over the potatoes, estimating the amount. Didn't feel good about dumping 1/4 cup over them even with tossing. Excellent side dish.

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ICOOK4FUN

Cooking Level: Intermediate

Living In: Bristol, Virginia, USA

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Reviewed: Aug. 4, 2008

I rarely alter recipes from here, but I had to improvise due to lack of ingredients on this one. I used a mix of potatoes, zuccini, squash and carrots and was out of rosemary. I used basil and oregeno in it's place and it turned out amazing. I can't wait to try it with rosemary!

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bkwilson5

Cooking Level: Intermediate

Home Town: Gatesville, Texas, USA

Living In: Mansfield, Texas, USA

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Reviewed: Jul. 27, 2008

This may be my favorite way to prepare potatoes. Suggestion - serve these potatoes with the Roasted Garlic Cauliflower and a meat for a great meal. Both the potatoes and the cauliflower can be baked in the same oven at the same time.

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Rich Greer

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Reviewed: Jul. 25, 2008

I should have read more reviews and found out about cutting back on the vinegar. The potatoes were crisp and smelled great and then I put the vinegar on them. Then they smelled like vinegar and didn't taste so good. My kids asked me why I put salad dressing on them! So the other seasonings were good, but I would definitely cut back on the vinegar. I'm thinking half the recommended amount at most.

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Samantha Stevens

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Reviewed: Jul. 22, 2008

I liked these potatoes alot. Different and flavorful. The mil balsalmic really adds to the flavor. Will definately make again.

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Dawn Kennedy

Cooking Level: Expert

Home Town: Cleveland, Ohio, USA

Living In: Port Clinton, Ohio, USA

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Reviewed: Jul. 21, 2008

This recipe was so good. My girlfriend had a roasted potato recipe she swore by she got from her mother. This one just replaced it! It is one of the best roasted tator recipes i have ever had!

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