Balsamic & Rosemary Roasted Red Potatoes

Potatoes.

Or, as my inexcusably adorable, but sometimes child-like, Hubbalubb calls them:  taters.

I like potatoes as much as the next girl.  That is, considering all girls know what carb traps these things are.  So good, but so starchy.  One of the few vegetables that the doctor excludes when he says, "eat more vegetables."

Not gonna happen, Doc.

As long as I've been chewing food, I've been into potatoes.  Not excessively so, but there are just some dishes that require a healthy dose of starch.  Like steak.  Like fast-food hamburgers.  Like Thanksgiving turkey.

All prime examples.

No matter what kind of radical diet I decide to try, I know that I can't give up potatoes forever.  

Or chocolate.

Or cream cheese.

Can we invent some new (but effective) diets, people??  Like a "Eat your favorite foods and still fit into your clothes next week" diet.  Preferably, without any portion control.

Anyway, since I'd like to make potatoes a wee bit healthier for more frequent consumption, I try to bake potatoes as much as possible so I don't waste calories.  Since balsamic vinegar is one of my favorite flavors to use on vegetables, I went after traditional herb-roasted potatoes to give them an extra boost.  If you don't like balsamic vinegar, the herbs on these potatoes are great all on their own, too.

Either way, these potatoes are a healthy alternative to fried versions and they don't need any sauce to make them better.  They're perfect just the way they are!




Balsamic & Rosemary Roasted Red Potatoes

8 red potatoes
1/4 cup balsamic vinegar
2 tbsp minced garlic
1 tsp chives, finely chopped
1 tsp dried rosemary
Salt & Pepper to taste  



Preheat oven 375F.

Toss all of the ingredients in a large bowl to coat.

Lay out on cookie sheet in one layer.

Bake 30 minutes.  




Listening to:  Eddie Money - Two Tickets to Paradise