Food & Photo
The simple secret that makes these naturally buttery mini spuds even more irresistible? A quick finish with white balsamic vinegar for a hint of tangy flavor.
- 2 lb baby Yukon Gold potatoes
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/8 tsp pepper
- 1 1/2 tsp chopped fresh thyme
- 2 tbsp white balsamic vinegar
Heat oven to 400°F. In large bowl, toss potatoes, olive oil, salt, and pepper. Transfer potato mixture to large rimmed baking sheet.
Roast potatoes, stirring once or twice, 30 min. or until tender when pierced with a fork, stirring in thyme 10 min. before potatoes are done. Transfer potato mixture back to same bowl. Toss with vinegar; taste for seasoning. Transfer to serving bowl.