Balsamic Roasted Potatoes

• I have been continuing to try to cook overall more healthy.  I have been doing good for the most part, taking out lots of creamy, greasy, and fatty things and replacing them with fresher ingredients.    
• One way I have tried to do this is take out side dishes that are creamy and have lots of sauce on them and replacing it with spices to pack a great flavor to many foods.
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• These potatoes are a good side dish to have alongside chicken, ham,  or beef.  You won't be disappointed!
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• Balsamic Roasted Potatoes
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• 2 tablespoons olive or canola oil
• 2 pounds small red potatoes, quartered
• 1 tablespoon finely chopped green onion
• 6 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crushed
• 1/8 teaspoon ground nutmeg
• 1/4 cup balsamic vinegar
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
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• In a large nonstick skillet, heat oil over medium-high heat. Add the potatoes, 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.
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• Transfer to a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Bake at 400 degrees F for 25-30 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.
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• Recipe Source:  All Recipes