ROASTED POTATO MEDLEY
1 russet potato, cubed
1 red potato, cubed
1 sweet potato, peeled and cubed
2 Tbsp. olive oil
2 Tbsp. balsamic vinegar
2 tsp. minced fresh thyme
3 cloves garlic, minced
¼ cup low fat, low sodium chicken broth
Preheat oven to 375^.
In a mixing bowl, combine the russet potato, red potato, sweet potato, olive oil, vinegar, thyme, garlic and chicken broth. Toss well to coat.
Place into casserole dish and roast uncovered for 40 minutes, or until potatoes are tender.
Yield: 6 servings.
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