Pomegranate Balsamic Roasted Red Potatoes

Pomegranate Balsamic Roasted Red Potatoes

Ingredients:

• 2 tablespoons extra virgin olive
• 900ms small red potatoes, quartered
• 1/2 finely chopped onion
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1/4 cup pomegranate balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper

Directions:

1. In a large non-stick skillet or pan, heat oil over medium-high heat. Add the potatoes (leave skin on but wash and cut into chunky bite sizes), onion and garlic; toss to combine. Add the thyme, rosemary and nutmeg; toss well. Cook and stir for 2-3 minutes or until potatoes are hot.
2. Transfer to a baking paper lined oven dish. Bake at 200 degrees for 25-35 minutes or until potatoes are golden and almost tender. Add the vinegar, salt and pepper; toss well. Bake 5-8 minutes longer or until potatoes are tender.